The term “shrub” comes from sharāb, Arabic for “to drink.” In particular, shrubs were a way to preserve the flavors and nutrition of fruit in liquid form that could later be mixed with water or alcohol.
Really, Really Red Tangy Heart Shrub
- ½ cup dried hibiscus
- ½ cup dried hawthorn berries
- 1½ cups pomegranate juice
- ½ cup each red wine and rice vinegar
- 1 cup honey
- Add all ingredients except sugar to a jar, tighten lid, and shake vigorously to combine. Let infuse in the refrigerator for 2 to 3 days. Add sugar to taste.
Sherri Scott runs GRUB Grown Nursery and Farm, specializing in edible and otherwise useful garden starts. She sells these starts at Chico Natural Foods and at her booth at the Saturday Chico Farmers’ Market, February-mid November, or by email arrangement for pick-up. Under the name Naturejunkie Farm & Forage, she also uses farmed and foraged herbs, fruits, and vegetables to make cane sugar-free and mostly vegan foods, nutritionals, and medicinals. She co-founded Chico’s Annual Seed Swap and Chico Seed Lending Library, and has taught cooking, gardening, and herbal workshops for kids and adults. Her recently recorded Zoom workshop on Backyard Seed Saving, sponsored by Butte County Local Food Network, is available on You Tube. You can email her at firstname.lastname@example.org.