I am still waiting for shrubs to be the “in” thing – but I feel like it is getting close. Once a week the farmer’s market comes to the campus where I work – I swear that is the day when everything comes alive. There is definitely something to be said for little white tents and crowds everywhere. There is a vibrancy that exists, you can feel it in the air.
Although there are a lot of great vendors that come, the one I like the most is the jam and shrub vendor. Their products are excellent, and wish I could buy a different variety each week – but then I remind myself how easy it is to make them myself…both the jam and the shrubs. I have had to slow down on the jam making this year – work is creeping into my weekend time, but there are no excuses when it comes to shrubs. They are seriously so simple and easy – and store beautifully in the refrigerator.
The other week I got some figs in my market basket along with fennel flowers. There are always so many ways to use up the figs, but it was the fennel flowers that I wanted to make the most of – so there I went experimenting – with shrubs this time. I am in love with this variety – it definitely makes the most delicious cocktails. And look at that color – who wouldn’t want to drink something that is that beautiful? Who cares if others haven’t picked up on this craze, shrubs are definitely “in” at my house.
Ingredients
- 2 cups chopped figs
- chopped fennel flowers
- 2/3 cup sugar
- 2/3 cup apple cider vinegar
Preparation
Place all ingredients in a small saucepan. Cook on medium heat until the sugar dissolved, and the fruit starts to break down. Simmer for 10 minutes, then strain with cheese cloth into a container. Store in the refrigerator for a few months.
Use the fig and fennel shrub in a cocktail with gin, vermouth and lemon, or just serve with sparking water for a refreshing summer drink.
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First Look, Then Cook 