I have been wanting to make a version of this for some time. My family recently has gotten really into homemade shrub for mixing cocktails. This recipe looks like the perfect gift for my family. So I wanted to share it with you.
I’m a regular avid reader of this blog and think just about everyone should subscribe to it. Enjoy!
After my experiments with brewing ginger beer, I’m going to keep the drinks theme going here.
In my many hours of browsing food websites (I live in London – I spend a lot of time sitting in buses checking out blogs on my phone!), I recently came across a recipe for something called oleo saccharum. If you’re wondering what that means, then you share the exact same thought that popped into my head when I heard about it. It roughly means “sugary oil”. Sounds unappealing, but bear with me.
The idea is a way to extract an intensely flavoured syrup from citrus peel, and so it is perfect for mixing up drinks and cocktails. You simply take a bunch of citrus peel, trim off any bitter pith, then pop in a bag with some sugar. Seal the bag, rub the sugar into the peel to get things going, and…
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