Rhubarb Basil Shrub

Name: Rhubarb Basil Shrub
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings (2 cups syrup)
Ingredients: 12 ounces (340 grams) rhubarb, coarsely chopped; 1 cup (26 grams) basil leaves, plus basil sprigs for garnish; 1 cup (200 grams) granulated sugar; 1 cup (240 grams) water; 1/2 cup (120 grams) apple cider vinegar; Carbonated water, for serving

Getting reviews...

Level: Easy

Total: 30 min
Active: 15 min

Yield: 4 to 6 servings (2 cups syrup)

Molly used to think she wasn’t a cocktail person because they’re usually too sweet, but then when she tasted a shrub for the first time, she couldn’t believe what she was missing. A shrub is just a sweet syrup made with vinegar. Adding the acidity balances out all that sugar and creates drinks with so much more character and personality. Molly’s version has rhubarb because you’re not Minnesotan if you don’t have rhubarb at all times in your freezer.

Level: Easy

Total: 30 min
Active: 15 min

Yield: 4 to 6 servings (2 cups syrup)

Ingredients

Deselect All

12 ounces (340 grams) rhubarb, coarsely chopped

1 cup (26 grams) basil leaves, plus basil sprigs for garnish

1 cup (200 grams) granulated sugar

1 cup (240 grams) water

1/2 cup (120 grams) apple cider vinegar

Carbonated water, for serving

Directions

In a large saucepan over medium-high heat, add the rhubarb, basil, sugar, water and vinegar. Bring to a boil, stirring to dissolve the sugar. Reduce to a simmer and cook for 10 minutes. Let cool and then strain.
Add some ice into a serving glass. Pour in some carbonated water and the shrub, to taste. Garnish with fresh basil.