- 1 cup very ripe blackberries (or, you're lucky enough, mulberries!)
- 1 cup granulated sugar
- 1-2 T. coarsely chopped (or just crushed) sage leaves
- 1/2 cup red wine vinegar
- 1/2 cup apple cider vinegar (or, if you're feeling fancy, champagne vinegar)
In a clean mason jar, combine your clean berries and sugar. Stir them to combine and break up the berries a bit. Allow the mixture to rest in the refrigerator for at least 24 and up to 48 hours to allow the juices to render from the berries.
Add the remaining ingredients to the mason jar, seal with a tight lid, shake to combine, and allow to rest in the refrigerator for 7 to 14 days to encourage the flavors to blend. Strain the solids out of the mixture and place the vinegar (shrub) in a clean bottle. You may wish to double or even triple strain the shrub with cheesecloth or finer filters to remove any particulate.
Use the shrub in place of lemon or lime juice or other acidic ingredients in your favorite cocktails and iced beverages. Start with small amounts and adjust according to your tastes.
- Yields: About 1 1/2 cups
- Preparation Time: Several days