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    Home » Recipes » Seasons » Summer

    Strawberry Basil Shrub

    Published: Jun 15, 2020 Modified: Jun 15, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE

    Make this strawberry basil shrub and use it in salad dressings, mocktails, cocktails, and marinades. It's a great way to bottle up some summer berries and use them all year long.

    Pouring strawberry shrub over sparking water in a glass with strawberries and ice.

    Can't find strawberries? Works with raspberries, marionberries, blueberries, blackberries, and more!

    Daily uses for shrubs

    You can use any shrub as a mocktail, in salad dressings, cocktails, and marinades. The following are directions on how to do it including flavor pairings and garnishes that go great with this strawberry basil shrub.

    Shrub Mocktail

    Add 1-2 tablespoon of the shrub to 1 cup of sparkling or flat water. Serve over ice. You can even add some lime juice for a punch. Think kombucha meets strawberry limeade.

    Optional: garnish with a fresh strawberry and sprig of basil.

    Salad Dressings

    Mix a little of the shrub with some olive oil, salt, and pepper to make a unique and delicious salad dressing. 1 part shrub, 3 parts olive oil. Tastes great when you add strawberries and basil to the salad to amplify the flavor.

    Cocktails

    Use the shrub instead of regular simple syrup. Adding some lime juice and sparkling water turns it into a strawberry limeade cocktail with some flair.

    Marinades

    Mix a few tablespoons of the shrub into your marinade, or use the shrub as a glaze for meat & poultry. This one tastes great with skirt steak or chicken.

    Step by step recipe with photos

    Ingredients for strawberry shrub including strawberries, sugar, basil, and champagne vinegar.

    Muddle together 2 cups of strawberries, ½ cup packed basil leaves, and 1 cup of sugar (photo 1 below). Let sit at room temperature for 2 hours (photo 2 below).

    Note: You can also just pulverize the strawberries, sugar, and basil with your hands in a bowl.

    Muddling berries and herbs in a mortar and pestle, and the mixture in a clear container.

    Add 1 cup of champagne vinegar. Muddle well. Transfer to a quart-sized jar or container (photo 3 above). Cover and refrigerate for 2 days.

    After the 2 days, strain and discard the seeds. Use your hands to squeeze out as much of the shrub liquid as possible. Store in a sealed container in the refrigerator.

    Lasts about 6 months in the refrigerator. If used frequently, it keeps 6-8 weeks like other condiments.

    Straining strawberry shrub through a nut milk bag into a clear bowl.

    Tip: It is easiest to use a nut milk bag, but any fine strainer or even a strainer lined with cheesecloth works.

    Glass of strawberry shrub mocktail with sparkling water in  a garden.

    Other Shrubs

    Try these different shrubs unique to different seasons:

    • Cranberry Thyme Shrub
    • Sour Cherry Shrub
    Flat of strawberries.

    Tips & Tricks

    • If you do not have champagne vinegar, you can substitute for apple cider vinegar.
    • The shrub mixture can sit in the refrigerator for up to 5 days, so if you forget it after the 2 resting days, it is OK.
    • If you don't have fresh basil, this recipe tastes great with fresh mint, too.
    • A shrub does not have to be refrigerated but prefer to refrigerate them. They can last for years. I have some shrub in my refrigerator from a large batch I made two years ago and still use it regularly.
    • Save the discarded strawberry parts from when you strain the mixture. They are delicious in salads or grains like rice & farro. You can also use them as a relish over duck, grilled steak, or chicken!
    • The finished shrub lasts about 6 months in the refrigerator. If used frequently, it keeps 6-8 weeks like other condiments.

    Looking for more summer recipes?

    Check out some of my favorite summer recipes like:

    • Summer Salad Rolls with Strawberry Cashew Dipping Sauce
    • Cherry Tomato & Garlic Confit Pasta
    • Soba Noodle Stir Fry with Summer Veggies
    • Salmon Crudo
    • Sour Cherry Gin Limeade

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    5 from 1 vote

    Strawberry Basil Shrub

    Make this strawberry basil shrub and use it in salad dressings, mocktails, cocktails, and marinades. It's a great way to bottle up some summer berries and use them all year long.
    Prep Time30 mins
    Resting Time2 d 2 hrs
    Total Time30 mins
    Course: Drinks
    Cuisine: American
    Servings: 20
    Calories: 47kcal
    Author: Candice

    Equipment

    • Mortar and Pestle
    • Nut Milk Bag (Optional) or Fine Strainer

    Ingredients

    • 2 cups fresh strawberries destemmed, halved/quartered if large
    • ¼ cup fresh basil leaves packed
    • 1 cup turbinado sugar
    • 1 cup champagne vinegar or sub. apple cider vinegar
    US Customary - Metric

    Instructions

    • Muddle together the strawberries, basil leaves, and sugar. Let sit at room temperature for 2 hours.
    • Add the champagne vinegar. Muddle well. Transfer to a quart-sized jar or container. Cover and refrigerate for 2 days.
    • After the 2 days, open your jar and muddle again, very well. Strain and discard the seeds. Use your hands to squeeze out as much of the shrub liquid as possible Store in a sealed container in the refrigerator.

    Notes

    To enjoy a shrub mocktail, mix 1 tablespoon of the shrub with 1 cup of sparkling water. Serve over ice.
    If you do not havechampagne vinegar, you can substitute for apple cider vinegar.
    The shrub mixture can sit in the refrigerator for up to 5 days, so if you forget it after the 2 resting days, it is OK.
    Save the discard strawberry parts. They are delicious in salads or grains like rice & farro. You can also use them as a relish over duck, grilled steak, or chicken!
    A shrub does not have to be refrigerated, but prefer to refrigerate them. They can last for years. I have a some shrub in my refrigerator from a large batch I made two years ago and still use it regularly. Typically, it lasts a minimum 6 months in the refrigerator. If used frequently, it keeps 6-8 weeks like other condiments. If you can avoid contamination and use a sterile bottle, you will get a longer longevity of the shrub.

    Nutrition

    Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 30mg | Fiber: 1g | Sugar: 11g | Vitamin C: 9mg | Calcium: 4mg | Iron: 1mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

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    Woman with a flower.

    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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