Makes about 16 ounces shrub
2 cups peeled and sliced dark red beets*
1 cup apple cider vinegar
1 cup sugar
1 teaspoon kosher salt
*substitute one cup of already prepared beet juice
Add beets and vinegar to a blender and blend until pureed. Press the puree through a fine-mesh strainer, using a rubber spatula to push the liquid through. You’ll have about 2 cups of beet juice and vinegar. Place the beet juice and vinegar in a sealable glass jar and add sugar and salt. Cover and let steep for 3 days. Press through a fine-mesh strainer or cheesecloth to remove any additional solids, then pour through a funnel into a clean bottle. Add a cap to the bottle, shake vigorously, then store in the refrigerator until ready to use.
Don’t Miss a Beet (a beet lemon whiskey cocktail)
1.5 ounces Copper Run Small Batch Whiskey
2 ounce beet shrub
1 ounce lemon juice
dash of angostura bitters
mint sprig, for garnish
This recipes yields an 8 ounce (1/2 pint) drink, which is perfect for any extra canning jars you might have lying around. Combine whiskey, beet shrub, lemon juice and bitters in a cocktail shaker. Add a scoop of ice and shaker vigorously for 30 seconds. Strain the cocktail onto fresh ice then garnish with a sprig of mint.