Hit 'refresh' with our Citrusy Shrub Syrup recipe

Author: Layla Osberg

Summer is finally here and that means iced tea season is upon us! Keeping a pitcher of iced tea in your fridge at all times is a must. Here at Murchie’s, we like a traditional black iced tea base that different flavours and sweeteners can be added to. It can be a real treat, and especially handy when guests drop by. We love iced tea so much that you’ll always find at least one of us with a tall glass of it on the go during the warmer months.

That’s why we’re excited to share with you a recipe for “shrub” and show you how this amazing preserved fruit syrup will take your favourite iced tea to the next level. We will share a citrus shrub recipe in this post but be sure to find a fresh berry version when summer’s in full swing as it’s a great way to use up an abundance of fruit.

What is a shrub?

A shrub is a fruit-based syrup that is sometimes mixed with vinegar to create a delicious sweet-tart flavouring for drinks. There have been many iterations throughout history and thanks to an increased interest in food preservation and a rising demand for full-flavoured alcohol-free libations, shrubs are currently experiencing a bit of a resurgence. We love this version with apple cider vinegar added.

Citrusy Shrub Syrup Recipe

Your favourite iced tea recipe smartened up with this mouth-watering syrup. If you like kombucha, you’ll love this addition to your iced tea, and the combination of black tea like 1894 Select Orange Pekoe and citrus is a classic. We also love this citrus shrub in our Blue Jasmine tea as it turns from blue to purple right before your eyes when the syrup is added.

Ingredients:

• 1 grapefruit and 3 lemons
• ¾ cups of granulated sugar
• ½ cup apple cider vinegar

Directions:

Remove the citrus zest with a nice sharp peeler. Avoid removing the white part.

Set the peeled citrus aside. Combine the strips of zest and the sugar in a non-reactive bowl. Using a sturdy wooden spoon or a cocktail muddler, and some elbow grease thoroughly press the zest and sugar together. Set aside.

Juice the reserved peeled citrus and pour over the zesty sugar and add the vinegar. Give the contents of the bowl a stir and then pour everything through a mesh strainer into a sealable glass jar. Be sure to press the zest to get all the flavour through.

Will keep in the refrigerator for up to 6 months.