This refreshing, bubbly drink will get you through warm summer days (and nights). Make a batch of the base so you can whip up a drink at a moment’s notice. This recipe is expanded upon Marisa McClellan recipe on Food in Jars.
1 cup jam
1/2 cup apple cider or balsamic vinegar
8–12 cups sparkling water
Mint, basil, fresh ginger (optional)
For the shurb base:
In a bowl, combine the jam and vinegar. Taste the mixture and adjust the balance as needed – Too sweet? Add more vinegar. Too astringent? Add more jam. Keep in mind, the mixture will be strong as it is meant to be diluted with sparkling water.
Optional: strain the mixture through a fine mesh sieve.
Store this base mixture in an airtight container in the fridge for up to a week.
For the shrub sparkler:
Place 3 tablespoons of the shrub base mixture in a glass. Muddle in any fresh herbs or ginger, as desired. Top with 1-1½ cups of sparkling water, to taste. Stir to mix and garnish with fresh herbs or fruit slices.
Optional: you could also add a splash of alcohol, like an aromatic gin, citrus vodka, or limoncello, if desired.
- Prep Time: 5 minutes
- Category: Drinks
- Cuisine: American
- Calories: 121.29
- Sugar: 20.67 g.
- Sodium: 88.88 mg.
- Fat: 0.03 g.
- Saturated Fat: 0
- Carbohydrates: 29.42 g.
- Fiber: 0.47 g.
- Protein: 0.16 g.
- Cholesterol: 0
Keywords: jam, vinegar, sparkling water