Strawberry Rhubarb Shrub Soda
A vibrant drinking vinegar shrub made by simmering ripe strawberries and tart rhubarb with sugar and apple cider vinegar, then diluting to taste with sparkling water. Plan ahead: the shrub syrup needs to chill for at least 2 hours before serving.
Ingredients
- 2 cups rhubarb stalks, chopped
- 2 cups fresh strawberries, hulled, halved
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 6 cups sparkling water (chilled)
- as needed ice cubes
Instructions
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1
Combine 2 cups chopped rhubarb stalks, 2 cups hulled, halved fresh strawberries, 1 cup granulated sugar, and 1/2 cup water in a medium saucepan over medium heat. Stir to dissolve the sugar.
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2
Bring to a gentle simmer and cook, stirring occasionally, until the fruit breaks down completely and the mixture thickens slightly, about 12 to 15 minutes.
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3
Remove from heat and stir in 1/2 cup apple cider vinegar. Let the mixture cool for 10 minutes.
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4
Strain the shrub through a fine-mesh sieve into a clean jar or container, pressing on the solids to extract as much liquid as possible. Discard the solids.
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5
Cover and refrigerate the shrub syrup until completely cold, at least 2 hours.
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6
To serve, fill a glass with as needed ice cubes. Add 2 to 3 tablespoons of shrub syrup per glass and top with 6 cups sparkling water (chilled). Stir gently and taste, adjusting the amount of syrup to preference.