- About 4 cups Muscadine grapes
- 2 cups sugar (see notes)
- 2 cups vinegar*
- Aromatics, optional (I used rosemary)
- Combine grapes and sugar in large jar with lid.
- Muddle to break up grapes and incorporate with sugar. Cover and set in a cool dark space for up to 24 hours. Shake occasionally so that sugar dissolves.
- Add vinegar and any aromatics as desired. Cover and shake. Let this mixture steep in cool dark place or refrigerator for about a week (or more) to let the flavors meld.
- Using a sieve or cheesecloth, strain the syrup into the jar. This mixture will keep in the refrigerator up to six months (if it lasts that long!).
- Serve by pouring a bit of the syrup over ice and topping with club soda or sparkling water. Generally, you will want to mix one part syrup to about 3-4 parts sparkling water.
For cocktails, omit the water and add a splash of liquor. Those that work well are vodka, rum and gin. Champagne shrubs are tasty too!
Sugar options: Most any sugar (and combinations) will work. Just be sure the sugar you use complements the grapes (or whatever fruit you use).
Vinegar options: Apple cider vinegar tends to offer best flavor for shrubs, but other flavorful vinegars work nicely, as long as they do not compete with and drown out flavor of the grapes.
Source: Flavor NC on UNC-TV. See the episode that includes this recipe — and one of our member farms..