The refreshing sweetened vinegar-based drink called shrub has its roots in the 18th century. For the beet juice, you will need a juicer -- or to visit a juice bar. Enjoy this shrub mixed with chilled seltzer or spike it with vodka to make the Beet-and-Lemon Shrub Cocktail. Recipe courtesy of Russ and Daughters.
- Total Time:
- Yield: Makes 6 1/2 cups
Source: Martha Stewart Living, September 2012
- 5 cups water, divided
- 2 tablespoons white vinegar
- 1/2 cup sugar
- 1 cup fresh beet juice (from 1 1/2 pounds beets)
- 1 cup fresh lemon juice (from 5 or 6 lemons)
Whisk together 3/4 cup water, the vinegar, and sugar until sugar dissolves.
Combine remaining water, the beet juice, and lemon juice, and mix well. Stir in vinegar mixture. Refrigerate 48 hours before using.