March’s challenge was either jelly or shrubs. Since I’m not a huge fan of jelly and have made them before, but never quite used them well with the exception of pepper jelly, we went for shrubs. We had suspicions about the usability of this one so other then buying Bragg’s unfiltered apple cider vinegar, went for things we had and stayed with 2 small batches. Thanks to some frozen blueberries, fresh mint, plenty of ginger for kombucha making and a handful of mandarin oranges, we landed with blueberry ginger and mandarin mint.
My pictures didn’t turn out too well, essentially the process is 1:1:1 parts vinegar, fruit and sugar with the mint/ginger added in. We macerated the fruit, combined it with the sugar and a bit of the vinegar and then left it in quart jars for a couple days. Then strained and added the balance of the vinegar. They turned out gorgeous colors.
So far we’ve experimented with blueberry ginger rum drinks (local spiced rum), which were fine, but not my new favorite thing. I am however, enjoying blueberry ginger with soda water as a nice fill in when I’d really like something different than water to drink and it’s too late for coffee or would like something a little sweet at night, but want to bypass dessert.
In the end, not sure these will land in the regular rotation, but they were a fun and very easy experiment.