A couple suggestions: DO NOT use apple cider vinegar as shown in video. It masks the flavor of the fruit. Use white wine, champagne, or rice vinegar. Also a good ratio (by weight) is 1:1:1 fruit:vinegar:sugar. You can actually omit the sugar all together... healthier, but it is more tangy. Blending the fruit will not work very well because you don't extract the flavors and end up with a less clarified product. Cold is always the best!
You're awesome. Thanks for all that you do. You are very clear about wanting to share experiences, and I love the open attitude you have about geniune experiments. You are excellent but humble, and I wanna listen to that person. Both you and your viewer invest time and patience executing this transaction of understanding. NOTE: What you say and what you show must align consistently from vid start to vid end. When you line up your 3 preps, you create understanding. When you change that line up for the resulting product, you create confusion--even if your words convey your meaning. This happened in one other video you did, so the viewer is stressed to have invested time watching at the end... even if they think you're great. :) Please, keep 'em coming!!!
I've tried several kinds of shrubs now. I like most of them. But, if you have friends that are new to shrubs, start with a mixed berry or strawberry shrub.
This information is Gold! tank you much, very nice idea to experiment 3 diferent methods, so If I understood well the good method is the hot infusion. All of my life I been eating strawberrys with sugar and vinegar at my grandmother's home, and actually that was the name of it. Last year I heard the shrub word for first time and I was lost, and it's so funny to see that I'm super familiarizated with it. My grand mother uses the cold maceration proccess and she always add some orange juice. we eat the strawberrys in one small bowl and later we drink the juice mmmmm so good!!! She just macerate it 24 hours.
Thanks Miquel Subirà, actually the cold and the hot process extract different flavors. The cold macerations preserves the fresh flavors of the strawberry and the aroma, where the hot method pulls out more flavor, but changes the fresh flavor of the strawberry to more of a cooked strawberry flavor.
Shrubs can be used as an ingredient in cocktail creation. You can utilize them by just adding spirits to them and diluting with ice, or you can create a virgin drink by adding soda water. You can consider it a sweet and sour mix that has a ton of flavor.
A couple suggestions: DO NOT use apple cider vinegar as shown in video. It masks the flavor of the fruit. Use white wine, champagne, or rice vinegar. Also a good ratio (by weight) is 1:1:1 fruit:vinegar:sugar. You can actually omit the sugar all together... healthier, but it is more tangy. Blending the fruit will not work very well because you don't extract the flavors and end up with a less clarified product. Cold is always the best!
you forgot to cut the retake at 2:15 - 2:20 ;)
You're awesome. Thanks for all that you do. You are very clear about wanting to share experiences, and I love the open attitude you have about geniune experiments. You are excellent but humble, and I wanna listen to that person. Both you and your viewer invest time and patience executing this transaction of understanding. NOTE: What you say and what you show must align consistently from vid start to vid end. When you line up your 3 preps, you create understanding. When you change that line up for the resulting product, you create confusion--even if your words convey your meaning. This happened in one other video you did, so the viewer is stressed to have invested time watching at the end... even if they think you're great. :) Please, keep 'em coming!!!
Thanks Michael
This was really helpful. Thank you.
That's very helpful! Quick question tho.. for the hot vinegar method, how do you introduce the sugar to the mix? Just add it and whisk?
I've tried several kinds of shrubs now. I like most of them. But, if you have friends that are new to shrubs, start with a mixed berry or strawberry shrub.
This information is Gold! tank you much, very nice idea to experiment 3 diferent methods, so If I understood well the good method is the hot infusion. All of my life I been eating strawberrys with sugar and vinegar at my grandmother's home, and actually that was the name of it. Last year I heard the shrub word for first time and I was lost, and it's so funny to see that I'm super familiarizated with it. My grand mother uses the cold maceration proccess and she always add some orange juice.
we eat the strawberrys in one small bowl and later we drink the juice mmmmm so good!!! She just macerate it 24 hours.
I forgot to say that she doesn't add much vinegar, I will call her and ask for recipe!!
Thanks Miquel Subirà, actually the cold and the hot process extract different flavors. The cold macerations preserves the fresh flavors of the strawberry and the aroma, where the hot method pulls out more flavor, but changes the fresh flavor of the strawberry to more of a cooked strawberry flavor.
nice experiment. how do you use them?
Shrubs can be used as an ingredient in cocktail creation. You can utilize them by just adding spirits to them and diluting with ice, or you can create a virgin drink by adding soda water. You can consider it a sweet and sour mix that has a ton of flavor.
Measurements, please!
what happen if I keep the mixture(strawberry.vinegar and sugar) more than 24 hours?.does it will give more strawberry characteristic flavour??thanks
Hey was that apple cider vinegar i saw?
Does the vinegar sit well in your stomach sometimes?
I don't mind it. I switched over to using Datu Pitu for a lot of my shrubs as it has a very mild taste and acidity
Thanks for highlighting as I enjoyed the movie 🍿
Datu pitu is a brand of mild vinegar?
You confused the hell out of me. Give them all 1 name and use the same bame throughout.
Name ≠ Bame