We have lived in the Seattle area for over thirty years, and while we have seen
most of the major tourist attractions we have not ventured into the many neighborhoods
that offer street markets, tastes of international culture, and more.
So today when we decided to go to a farmer’s market, we decided to venture out a little
and go into Seattle to the Ballard Farmer’s Market. The Ballard area is known for its
Scandinavian heritage and culture.
The weather was absolutely gorgeous for wandering through the market.
We found a little bit of everything: bakery vendors, organic meats and produce,
small vintner wines, flower stands and street performers.
What caught my interest was the beautiful fresh berries that had been picked
from the farm this morning. I got a half flat of berries – 3 boxes of raspberries
and their last 3 boxes of boysenberries.
When we got home, I prepped the berries for the jam recipes that I will be sharing later this week.
Part of preparing the boysenberries is putting them through the food mill
so that the pulp is part of the jam but without the huge seeds.
I love berries and don’t like to waste any of them so instead of just tossing the seeds
along with the pulp and skins still clinging to them I decided to make a batch of Berry Shrub.
Shrub is a tangy, sweet drink from colonial days made with vinegar and sugar.
Most people look a little puzzled when I tell them it has vinegar in it but it makes
a very refreshing beverage on hot summer days.
Since I discovered it years ago, my family anticipates its production each year.
I am enjoying a glass as I create this post.
Here is my recipe:
Fresh berries or peeled and chopped fresh fruit
White vinegar, white wine vinegar or red wine vinegar
Sugar
Place berries in a saucepan and just cover them with vinegar
(with boysenberries I used red wine vinegar, with raspberries and strawberries
I would use white or white wine vinegar).
Bring them to a boil and boil for about 5 minutes until most of the color
(and flavor) has been cooked out of the fruit and infused into the vinegar.
Strain the vinegar through a colander lined with cheese cloth.
(You don’t want a cloudy liquid.) After the vinegar has been strained,
measure it and return it to the pan.
For each cup of vinegar, add one cup of sugar to the pan.
Bring to a boil and reduce to simmer, cooking until all the sugar is dissolved.
At this point you can put the shrub in a jar and refrigerate, or put it into sterilized jars,
put on canning lids (that have been softened in hot water) and rings,
and process in a water bath canner for 10 minutes to seal.
To serve the shrub: Pour about 1/4 cup of shrub into a glass of ice and
then fill the glass with club soda or lemon-lime soda. Adjust the amount of shrub to taste.
I have one son that likes it tart so he mixes it about 50/50 with the soda.
I hope you will try this refreshing drink. I have made it with berries, peaches, and rhubarb.
My family has like them all.
Watch for my posts as canning season swings into gear and I start to share my recipes.
I love being able to use the bounty of produce available this season to
fill my pantry with wonderful ingredients and treats that will satisfy during the winter.
Canning and sharing my canned goods is one of my favorite ways
to share my heart for home.
