One of the most common questions we get is how to enjoy our shrubs and how to use them. Here are Finger Lakes Harvest we encourage creativity so try new recipes or blends of our own making but for now, heres a few ideas to get you started:
Shrub and water, club soda, tonic water for virgin drinks or a pleasing non sugary soda. Tested on real kids. Passed the test. Try cherry and grape. 1 oz shrub to 8 oz water is a good middle balance.
Experiment! Start with one ounce of shrub, add your alcohols, then other liquids, ice or not, and sodas. See what happens. Go for rhubarb, cranberry, or sour cherry to be on the tart side of life.
Dressings: start with your favorite dressing base, do not add vinegar, instead add shrub to taste, add vinegar if you need it sharper.
Veggie drizzle: Pour a thin stream of Raspberry shrub on your steamed or roasted veggies like Brussel sprouts or broccoli or even beets.
Soaks: Heat a small amount of shrub (lemon, cherry or pear) with wine, pour it on your muffins, cakes, pancakes and waffles. Let it sit 5 minutes. Eat.
Glazing: Bake or pan fry roasted root veggies like carrots, rutabagas, turnips, potatoes, or beets with spiceX, raspberry, and apple shrub. Do a stir fry, taste topped with a drizzle of shrub, lemon or sour cherry.
Smoothies and yogurt: Any of the fruit shrubs give a wild taste to dairy, ½ ounce shrub per 8 oz of dairy. Peach, blueberry, apple, pear, and sweet cherry shrub. For a non-dairy option, replace with almond or oat milk or add to a vanilla soy yogurt!
Did someone say frosting?
Bake: Any sweet bread that needs a unique flavor. Shrubs act like natural extracts. You don’t need much, 1 oz shrub per mini loaf of quick bread. Add at the end of the bake cycle for a fresher fruity flavor.