Sweet and sour notes blend beautifully to awaken the taste buds in this Summer Sunshine Shrub. Perfect for quenching your thirst on a hot summer day, it combines fruity notes of mango, pineapple, and berries with the earthy warmth of ginger, turmeric, dandelion root, and elderberry. This refreshing seasonal shrub is perfect for your next gathering as a zero-proof cocktail or drizzled over a snow cone for the kids.
Summer Sunshine SHRUB
No, I am not talking about a holly bush or a dwarf pine. I am referring to a drink originating from 17th Century England and later brought to Colonial America, where apple cider vinegar and sugar were used as a way of preserving seasonal fruit to be enjoyed out of season. What results is a fruity, sweet-tart syrup to add to fizzy, sparkling water. There are many variations to this recipe as you can use whatever fruit is in season, but this particular recipe combines all my favorite summer flavors for a fun and nutritious way to quench your thirst. Try adding a bit of “special” to your summer BBQs by serving a delicious zero-proof cocktail while you mingle. What a way to make your guests feel welcome.
METHOD:
- In a clean half-gallon jar (or two quart-sized jars), add the tropical fruit, berries, ginger, turmeric, lemon juice, and zest.
- Pound or muddle with the back of a spoon or sauerkraut pounder to release the juices.
- Add the chopped fresh or dried dandelion root, elderberries, and cardamom pods.
- Add the honey, maple syrup, and apple cider vinegar. Stir until the honey is dissolved.
- Cover with a non-corrosive lid and place directly in the refrigerator to infuse for 10 days.
- Shake the jar daily as the flavors meld and everything gets yummialized.
- After the infusing period is complete, strain the shrub through a fine-mesh strainer, firmly pressing the solids to extract as much liquid as possible. Transfer to a clean, dry jar or bottle, cover, label, and keep refrigerated.
- To serve, fill a glass with crushed ice, add 2–3 tablespoons of shrub (or to taste), and top with sparkling water. You can also drizzle it over shaved or crushed ice for a special summer treat.
15 minutes of active time, not including foraging. 10 days total infusion time in the refrigerator. Yields 3 cups of syrup
Summer Sunshine SHRUB SNOW CONES FOR THE KIDS
Do you ever just crave a snow cone? Me either. But my kids ask for them all summer long. Summer Sunshine Shrub makes the perfect homemade snow cone syrup. Instead of the artificial colors and highly processed syrups found in many store-bought varieties, this one is made with real fruit, herbs, honey, maple syrup, and apple cider vinegar. And most importantly, the kids think it tastes amazing.
For another seasonal shrub, see my post on Citrus & Pine Winter Shrub, which we make to celebrate the Winter Solstice and those special winter snow days.
Summer Sunshine Shrub
Summer fruit, healing herbs & spices, honey, and apple cider vinegar make up this delicious, fermented tart and fruity syrup to add to sparkling water or a snowcone for a deliciou summer treat.
Ingredients
- 3 cups frozen tropical fruit mix, chopped mango, or pineapple
- 2 cups fresh or frozen berries
- zest and juice of one organic lemon
- 1/3 cup chopped fresh dandelion root or 3 T dried dandelion root
- 3 T dried elderberries
- 1 T fresh grated turmeric or 1 tsp ground turmeric
- 1 T fresh grated ginger or 1 tsp ground ginger
- 5 cardamom pods
- 2 cups raw apple cider vinegar
- 1 cup raw honey (add more if you prefer a sweeter shrub)
- 1/2 cup maple syrup
Instructions
Method
Place the tropical fruit, berries, ginger, turmeric, lemon juice, and zest in a clean half-gallon jar. Muddle with the back of a wooden spoon or press with a sauerkraut pounder to release the juices.
Add the chopped dandelion root, elderberries, and cardamom pods.
Add the apple cider vinegar, honey, and maple syrup and stir to combine.
Cover with a non-corrosive lid and place directly in the refrigerator. Allow to infuse for 10 days, gently shaking the jar each day to help the flavors meld.
Strain the shrub through a fine-mesh strainer, pressing the solids to extract as much liquid as possible.
Transfer to a clean, dry jar with a tight-fitting lid and keep refrigerated. For best quality, use within 4–6 months. Discard if you notice mold, unusual bubbling, cloudiness, sliminess, or an off odor.
To serve: Fill a glass with crushed ice, add 2–3 tablespoons of shrub (or to taste), and top with sparkling mineral water.
EnJOY!
Summer Sunshine Shrub on YouTube
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Herbal Adventures for Kids by Rachel Jepson Wolf (a wonderful herbal introduction book for kids. This recipe is adapted from one I found in this book.)
1/2 gallon wide mouth mason jar
Mason jar lids with pour spouts
If you want a great book to introduce your children to the concept of the microbiome, healthy bacteria, the importance of eating nutritious food, and the role that probiotics and prebiotics play in our health, then The Army Inside You: A Children’s Guide to the Microbiome by Lindsey Garvin is a great book. Not only are the illustrations adorable and the concepts easy to grasp, but it gives children ownership of what they put in their mouth. They make healthy choices because they understand and know the “why” of their choices. Knowledge empowers!
More Delicious Drinks to Make at Home:
In everything you do -eat, play, and, love- may it always be Seasoned with Joy!
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