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Hit refresh with our Citrusy Shrub Syrup recipe

Breanne Teranishi - July 12, 2022

Citrusy Shrub Syrup RecipeAuthor: Layla Osberg

Summer is finally here and that means iced tea season is upon us! Keeping a pitcher of iced tea in your fridge at all times is a must. Here at Murchie’s, we like a traditional black iced tea base that different flavours and sweeteners can be added to. It can be a real treat, and especially handy when guests drop by. We love iced tea so much that you’ll always find at least one of us with a tall glass of it on the go during the warmer months.

That’s why we’re excited to share with you a recipe for “shrub” and show you how this amazing preserved fruit syrup will take your favourite iced tea to the next level. We will share a citrus shrub recipe in this post but be sure to find a fresh berry version when summer’s in full swing as it’s a great way to use up an abundance of fruit.

What is a shrub?

A shrub is a fruit-based syrup that is sometimes mixed with vinegar to create a delicious sweet-tart flavouring for drinks. There have been many iterations throughout history and thanks to an increased interest in food preservation and a rising demand for full-flavoured alcohol-free libations, shrubs are currently experiencing a bit of a resurgence. We love this version with apple cider vinegar added.

 

Citrusy Shrub Syrup recipe preparationCitrusy Shrub Syrup Recipe

Your favourite iced tea recipe smartened up with this mouth-watering syrup. If you like kombucha, you’ll love this addition to your iced tea, and the combination of black tea like 1894 Select Orange Pekoe and citrus is a classic. We also love this citrus shrub in our Blue Jasmine tea as it turns from blue to purple right before your eyes when the syrup is added.

Ingredients:

  • 1 grapefruit and 3 lemons
  • ¾ cups of granulated sugar
  • ½ cup apple cider vinegar

Directions:

Remove the citrus zest with a nice sharp peeler. Avoid removing the white part.

Set the peeled citrus aside. Combine the strips of zest and the sugar in a non-reactive bowl. Using a sturdy wooden spoon or a cocktail muddler, and some elbow grease thoroughly press the zest and sugar together. Set aside.

Citrusy Shrub Syrup recipe step 2

Juice the reserved peeled citrus and pour over the zesty sugar and add the vinegar. Give the contents of the bowl a stir and then pour everything through a mesh strainer into a sealable glass jar. Be sure to press the zest to get all the flavour through.

Will keep in the refrigerator for up to 6 months.