Blueberry Lemon—Thyme Balsamic Sparkling Shrub
- 2 cups ABQ Olive Oil Company lemon white balsamic
- 1 cup fresh blueberries crushed
- 2” sprig fresh thyme (optional)
- 8 cups chilled sparkling water
Strawberry—Peach or Apricot Balsamic Sparkling Shrub
- 2 cups ABQ Olive Oil Company Apricot White balsamic
- 1 cup fresh strawberries coarsley chopped and steeped in
- 8 cups chilled sparkling water
Fresh Kiwi and Mango White Balsamic Sparkling Shrub
- 2 cups ABQ Olive Oil Company Mango White balsamic
- 1 cup peeled and sliced kiwi fruit
- 8 cups chilled sparkling water
Ingredients
- 2 cups of your choice of any ABQ Olive Oil Company white balsamic
- 1 cup fruit, herb, berry, or vegetable of your choice
- 8 cups chilled seltzer water or sparkling water (without sodium added)
Directions
In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktail.
Original recipe by Veronica Foods.