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| syrup mash right after muddling |
My father is turning 86 this monday and I am hosting a small luncheon in his honor.
I recently started making Shrubs (aka drinking vinegars) and have found that i prefer the
syrup process which consists of muddling fruit with sugar and letting it stand for 24-48
hours. The liquids and oils mix with the sugar and a delicious syrup has been born.
The inspiration for this syrup is a wet spring time in denver - the sage is blooming and the
mint is bursting forth.
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| three of the four ingredients |
8-10 tangerines
1 cup sugar
handful mint
sprig sage flowers
In a large bowl - take half the sugar and all of the ingredients and muddle together.
add remaining sugar and continue to muddle.
Place the mash into a sealed glass jar out of direct sunlight and in a cooler part of the kitchen.
Keep out of the refrigerator for the first 24-48.
After the mash has let go of it's liquids strain off and then pour into your choice of bottle.
SHRUB NOTE:
If you are using this as a shrub not just a syrup measure the final liquid that was strained off and then add equal amounts of vinegar to the syrup and voila your shrub is complete.
Photo below taken 4 hours after making.
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