Apricot Shrub

Preserve the flavor of peak-season apricots with this tangy shrub.


1 cup apricots, pitted and quartered
1 cup sugar
1 cup apple cider vinegar
Tools: medium mixing bowl, potato masher, wooden spoon, strainer


In a medium bowl, mash the apricots, add the sugar and stir to combine. Cover and refrigerate for at least 12 hours and up to two days.


Strain the accumulated juices into a jar, pressing down on the fruit to extract as much liquid as possible. Add the vinegar and stir to combine. Keep refrigerated and use within 2 weeks; shake well before using.


Yields approximately 2 1/2 cups.


Putney Farm



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