Where they evolved into fruit- and vinegar-infused syrups used to mix water, seltzer, and cocktails. This strawberry-lemonade variation requires only four ingredients
and serves as the foundation for the most delightful summer mocktails. Here are some tips for making it.
YIELDS:1 serving(s)PREP TIME:20 minsTOTAL TIME:6 hrs. 20 mins .
INGREDIENTS FOR STRAWBERRY-LEMONADE SHRUB SYRUP:2 c. (400 g.) granulated sugar2 lemons, zested, pith removed, fruit coarsely chopped1 (1-lb.) container ripe strawberries, hulled, sliced1 c. golden balsamic vinegar
INGREDIENTS FOR MOCKTAIL:1 to 2 fresh strawberries, hulledIcePlain seltzer, for topping offLemon slices and fresh sprig mint or basil, for serving
Step 1: In a nonreactive bowl, stir sugar into lemon zest until aromatic. Stir in the strawberries and lemon fruit until thoroughly combined.
DIRECTIONS FOR SHRUB SYRUP:
Step 2: Allow to remain at room temperature, stirring occasionally, until the sugar has dissolved, which should take at least 6 hours but up to 24.
Step 3: Strain the strawberry mixture through a fine-mesh sieve, gently pushing on particles to extract juice. Stir in the vinegar and store in an airtight container. Refrigerate until ready for use.
Step 4: Make Ahead. Syrup can be created one month in advance. Store in an airtight jar in the refrigerator.
Step 1: In a glass, muddle strawberries with 2 tablespoons shrub syrup until they are little pieces.
DIRECTIONS FOR MOCKTAIL:
Step 2: Fill glass with ice and top with seltzer. Garnish with a lemon slice and a mint leaf.