Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

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Really, Really Red Tangy Heart Shrub

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

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.
Course: Drinks
Keyword: alcohol, beverage, drink, shrub
Author: Sherri Scott

Ingredients

  • ½ cup dried hibiscus
  • ½ cup dried hawthorn berries
  • cups pomegranate juice
  • ½ cup each red wine and rice vinegar
  • 1 cup honey

Instructions

  • 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.