Cranberry Shrub
Yield
8 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
cranberry juice
|
*
|
| 2 | cups |
sugar
|
|
| 1 | x |
lemon zest
|
*
|
| ⅔ | cup |
lemon juice
|
|
| 1 | quart |
soda water
|
*
|
| 1 | pint |
sherbert
tart, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
cranberry juice
|
*
|
| 473 | ml |
sugar
|
|
| 1 | x |
lemon zest
|
*
|
| 158 | ml |
lemon juice
|
|
| 0.9 | l |
soda water
|
*
|
| 473 | ml |
sherbert
tart, optional |
* |
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.
