- Level: Intermediate
- Total: 7 days 20 min (includes steeping time)
- Active: 20 min
- Yield: 28 to 30 ounces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 284
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 6 g
- Sugar
- 49 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
- Level: Intermediate
- Total: 7 days 20 min (includes steeping time)
- Active: 20 min
- Yield: 28 to 30 ounces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 284
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 6 g
- Sugar
- 49 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
Ingredients
Directions
Special equipment:
blender; quart-sized glass jar; cheesecloth- Puree the apple, cranberries, vinegar, sage and rosemary needles in a blender on high until smooth, 30 seconds to 1 minute.
- Place the sugar and lemon and orange rinds in a quart-sized glass jar and pour the puree over top.
- Tightly seal the lid and vigorously shake. Let sit in a cool, dark place for a week, turning the jar over once a day.
- Strain the shrub through a cheesecloth-lined sieve set over a large bowl, pressing on the solids to release as much liquid as possible. Discard the leftover pulp and store in a clean, quart-sized glass jar.
- To serve, combine 1 ounce of the shrub with 3 ounces prosecco or other sparkling wine. For a no-alcohol treat, swap the prosecco with seltzer water.
