This Strawberry Shrub with Basil and Peppercorn is sweet and tart with a subtle heat perfect for mixing into any spring and summer cocktails and mocktails!
Prep Time 5mins
Cook Time 25mins
2teaspoonsblack peppercornsyou can also use pink peppercorns
1cupred wine vinegar
Add the sugar, water, strawberries, basil, and peppercorns together in a medium saucepan over medium-low heat. Use a muddler to crush the ingredients together until the basil looks bruised and is fragrant. Stir until the sugar is completely dissolved.
Cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.
Add the red wine vinegar and bring the mixture back to a simmer (about 5 to 8 minutes)
Strain using a fine-meshed sieve covered with one layer of cheesecloth.
Pour into a jar and keep it in the fridge.
If you use pink peppercorns, the shrub will still have a pepper kick but will come out with a brighter, more citrus-flavored profile.