Description
This Vanilla Plum Shrub is a tangy and refreshing fruit vinegar syrup made by macerating ripe plums with brown sugar and fragrant vanilla, then combining it with apple cider vinegar. After an infusion period, the shrub is strained and mixed with club soda to create a vibrant, lightly effervescent beverage perfect for a summer refreshment or as a flavorful cocktail mixer.
Ingredients
Fruit Mixture
- 6 plums, pitted and roughly chopped
- 1 cup brown sugar
- 1 vanilla bean, seeds scraped, pod reserved
Vinegar
- 1 cup apple cider vinegar, unfiltered
To Serve
- 12-20 ounces club soda
- Ice, as needed
Instructions
- Macerate Plums with Sugar and Vanilla: Place the chopped plums in a glass jar or container with a tight fitting lid. Stir in the brown sugar and the scraped vanilla bean seeds. Using a muddler or the back of a wooden spoon, mash the fruit and sugar together until fully combined. Add the reserved vanilla bean pod into the jar.
- Simmer Vinegar and Combine: In a small saucepan over medium-high heat, gently bring the apple cider vinegar to a simmer. Pour the hot vinegar over the plum and sugar mixture in the jar. Seal the jar tightly and shake it a few times to combine all ingredients well. Refrigerate the mixture for 24 hours to one week, depending on the depth of flavor desired.
- Strain the Shrub: When the infusion time is complete, strain the liquid through a fine mesh sieve or cheesecloth to remove the solid fruit and vanilla pod, leaving a clear, flavorful syrup.
- Serve: To serve, mix equal parts of the plum shrub concentrate with club soda over ice. Adjust the amount of shrub or soda according to taste preference for sweetness and tartness.
Notes
- The shrub can be refrigerated for up to one week to develop more intense flavors.
- Using unfiltered apple cider vinegar adds a richer flavor and beneficial probiotics.
- Adjust sweetness by varying the amount of brown sugar during maceration.
- For a cocktail variation, add spirits such as vodka or gin.
- Ensure to use a glass container to avoid any reaction with the vinegar.
