It might be cold outside but f*ck it, this tasty beverage tastes like spring in a cup. It’s bright, tangy, sweet and crisp. It’s so damn sunny, you’ll need a speedo.
I’m wearing one right now!
1 ½ pounds kiwifruit 2 slices of lemon 1 sprig of rosemary 1 cup sugar 1 cup champagne vinegar
29 hours, 5 minutes
Peel and thinly slice the kiwifruit. I have a How-To on the easiest way to peel kiwifruit without wasting a bunch. It's important, this stuff ain't cheap, mister sister. Oh, and is it just me... or do these things look like balls?
Alternating between the 1 cup of sugar and the sliced kiwifruit, add both ingredients to a quart-sized mason jar. Seal and let stand for 5 hours. The sugar will pull the moisture from the kiwi, creating a rich syrup.
Add the 2 lemon slices, sprig of rosemary, and the 1 cup of vinegar to the same mason jar. Seal and let stand for 24 hours, shaking every now and then to fully dissolve the sugar.
Strain the mixture through a sieve and store in a clean mason jar.
Shrubs can be served in a variety ways. You can drink them straight or even use them in cocktails, like I did in my new cookbook, Holidazed. I served this shrub with some club soda. Using a highball glass filled with ice cubes, add 2 ounces of shrub syrup and top off with club soda. Garnish with a slice of lemon, slice of kiwi and a sprig of rosemary. Enjoy!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.