Cranberry Shrub
Submitted by jeangenie
Old-fashioned cranberry shrub made from simmered cranberry juice, sugar, and lemon. Serve this tart, syrupy concentrate over ice with club soda or topped with sherbet.
YIELD
8 servingsPREP
10 minCOOK
10 minREADY
20 minBefore cocktail culture got fancy, there were shrubs. And this cranberry version deserves a serious comeback.
A shrub is basically a drinking syrup: cranberry juice simmered with sugar and lemon zest until thick and concentrated, then sharpened with fresh lemon juice. The result is a ruby-red syrup that’s sweet, tart, and absolutely electric on the tongue.
Pour it over ice as is for a bold sipper. Cut it with club soda for something long and fizzy. Float a scoop of tart sherbet on top for a retro punch cup moment.
Keeps in the fridge for weeks, so make a batch and you’ve always got a party-ready drink on standby.
Pro Tips
- Use a non-aluminum saucepan. Aluminum reacts with the acid and can give the shrub a metallic taste.
- Add the lemon juice off the heat to preserve its bright, fresh flavor.
- Adjust the sweetness to your liking. Two cups of sugar makes it rich; dial it back for a sharper, more tart concentrate.
- Splash it into a glass of sparkling wine for an effortless holiday cocktail.
Ingredients
Directions
Simmer cranberry juice, sugar and rind, uncovered, in a saucepan (NOT aluminum) 10 minutes, stirring now and then.
Off heat, mix in lemon juice; cool, pour into a bottle, cover and refrigerate.
Serve as is on the rocks in punch cups or small glasses; or half fill a tall glass with shrub, add ice, and fill with club soda or pour into punch cups and top each serving with a scoop of tart sherbet.
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