Strawberry Shrub with Basil and Peppercorn
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!
tart with a subtle heat perfect for mixing into any spring and summer cocktails
and mocktails!
Ingredients
- 1 cup sugar
- 1 cup water
- 2 cups sliced strawberries
- 10 basil leaves
- 2 teaspoons black peppercorns you can also use pink peppercorns
- 1 cup red wine vinegar
Instructions
- 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.
Notes
If you use pink peppercorns, the shrub will still have a pepper kick but will come out with a brighter, more citrus-flavored profile.