Shrubs

Notes from the shrubs book Apricot - 1 lb apricots, 3/4 C sugar, 3/4 C apple cider vinegar Blackberry-lime - 1 1/2 C blackberries, zest of 4 limes, 1 C sugar, 1 C ac vinegar Blackberry-raspberry - 1 C blackberries, 1 C raspberries, 3/4C sugar, 3/4 C acv Apple-cinnamon - 3 apples, 1 C acv, 1/2 C turbinado, 2 cinnamon sticks Orange - 5-6 oranges, 1/2 C turbinado, 3/4 C champagne vinegar (muddle peels and sugar, add juice) Peach-ginger-cinnamon - 6 peaches, 2/3 C grated ginger, 1 C sugar, 1 cinnamon stick,1 C white wine vinegar Pear-ginger - 6 pears, 2/3 C grated ginger, 1 C sugar, 1 C acv Pineapple-coconut - 4 C pineapple 2 C turbinado, 2 C coconut vinegar Pomegranate - 4 pomegranates, 1/2 C acv, 1 1/2 C sugar Roasted peach and lemon - 5 halved peaches roasted at 400 with 1t simple syrup in the pit cavity for 30m, and 2 large quartered lemons for 20m, 1 C turbinado, 1 C acv, juice lemons, food process peaches Watermelon-lime: 1 1/2 C watermelon, zest of 1 lime, 3/4 C sugar, 3/4 C white wine vinegar yellow plum and mint - 2 C yellow plums, 1/4 C mint leaves, 1/2 C turbinado, 1/2 C acv 5 pepper - 1 red, 1 orange/yellow, 5 jalapenos, 1 serrano, 1 poblano, all food processed, 1 1/3 C sugar, 1 1/4 C acv apple cardamom - 3 apples, 1 C acv, 1/2 C turbinado, 1 T cardamom seeds, grate the apples blueberry-lavender - 1 pt blueberries, 1 C sugar, 8 lavender sprigs, 1 C acv ginger - 1/2 C ginger juice, 1/2 C acv, 1/3 C sugar strawberry-balsamic - 1 1/2 C strawberries, 1/2 C sugar, 1/2 C balsamic strawberry-pepper - 1 1/2 C strawberries, 1/2 C sugar, 2 t pepper, 1 C ACV watermelon basil - 1 1/2 C watermelon, 3/4 C sugar, 1/2 oz basil, 3/4 C white wine vinegar (infuse with basil)

paraiso - 1 1/2 oz tequila, 3/4 oz strawberry-pepper shrub, 1/2 oz campari, 1/2 oz cointreau, 1/2 oz lemon juice queen of the underworld - 1 3/4 oz reposado tequila, 3/4 oz pomegranate shurb, 1/4 oz lime juice safe harbor - 1 1/2 oz gosling/dark rum, 1/2 oz fresh ginger shrub, 3/4 oz lime juice, soda water