Lemon cucumber grapefruit white balsamic shrub
Vinegar has a way of both infusing and pulling out the flavour from ingredients which are steeped in it. This maceration process is simple and delightfully tasty. It's also a healthy alternative to store bought sweetened drinks. Use your imagination to create delightful combinations of seasonal fresh fruits, vegetables, berries, and vinegar to make all manner of mixers and spritzers.
For this recipe you will need the following:
2 cups of Grapefruit White Balsamic (or your choice of white balsamic)
1 medium cucumber thinly sliced (about 1 cup)
1/2 lemon thinly sliced
8 cups seltzer water or sparkling water (without sodium added)
Directions:
In a one liter mason jar or container add the sliced cucumber and lemon.
Pour the grapefruit balsamic over the cucumber and lemon and refrigerate for at least one hour or up to four hours.
The longer it sits, the more pronounced the flavour of the fruit infusion. S
train and keep refrigerated and tightly covered for up to two months.
To serve, add 1-2 tablespoons of shrub (depending on your preference for sweetness) for 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.
For this recipe…
Use our sweet, floral Key Lime White Balsamic in shrubs, marinades, mixed cocktails, pickles, over berries or cut-up fruit. Makes a wonderful glaze or addition to marinades and dressings. Excellent when mixed with sparkling water for a refreshing, crisp beverage. Use to glaze poultry, seafood, vegetables, pork, and much more!
Pairs well with lime olive oil, lemon olive oil, blood orange olive oil, Garlic Olive Oil, Gremolata Olive Oil, Olive Wood Smoked Olive Oil, Toasted almond oil, Toasted Sesame oil, Mandarin Olive Oil, Baklouti Olive Oil, and any UP Extra Virgin Olive Oil.