.
home
Search in
The following text field is used to search for items. Type your search term to find items.
home
Search in
The following text field is used to search for items. Type your search term to find items.
00
Blackberry Basil Shrub MocktailBlackberry Basil Shrub Mocktail

Blackberry Basil Shrub Mocktail

When you want to sip on something fresh, this Blackberry Basil Shrub Mocktail is a great choice. Bright basil, sweet blackberries and grated ginger play beautifully with the sharp tang of apple cider vinegar. The caffeinated sparkling water gives you a little energy boost and makes this bubbly beverage nice and light. When you need a non-alcoholic drink that feels fancy, a shrub is definitely the way to go.
Recipe source: My Kitchen Wand
Recipe source: My Kitchen Wand
Logo
Recipe - FRANCE AVE EDINA
Recipe: Blackberry Basil Shrub Mocktail
Blackberry Basil Shrub Mocktail
Prep Time6000 Minutes
Servings16
0
Ingredients
FOR THE BLACKBERRY BASIL GINGER SYRUP: 1 cup white sugar
1 cup blackberries, plus more for garnish
5 to 8 large basil leaves, plus more for garnish
½ teaspoon grated fresh ginger
FOR THE SHRUB: 1 recipe blackberry basil ginger syrup (above)
½ cup L&B Italian Balsamic Vinegar
½ cup apple cider vinegar
1 can L&B Mixed Berry Caffeinated Sparkling Water
Directions
  1. TO MAKE THE BLACKBERRY BASIL GINGER SYRUP: In a medium (28.7 oz. or larger) sterilized jar, muddle together sugar, blackberries, basil and ginger until all the ingredients have released their juices and the sugar starts to turn translucent. Cover with an airtight lid and set aside in a cool, dark place overnight and up to 24 hours. 
  2. TO MAKE THE SHRUB: Stir the L&B Italian Balsamic Vinegar and apple cider vinegar into the jar of syrup until well combined. 
  3. Cover again and let ferment at room temperature for 5 to 8 days or in the refrigerator for 7 to 10 days. Check the shrub once a day: open the lid to release any built-up pressure, stir and taste. 
  4. Once the shrub has reached the desired taste, strain using a fine-mesh strainer or cheesecloth into a sterilized bottle. Keep in the refrigerator for up to 1 month. Makes 2 cups.
  5. TO SERVE: Pour 2 tablespoons of the shrub over ice, top with L&B Mixed Berry Caffeinated Sparkling Water and garnish with additional blackberries and basil.
6000 minutes
Prep Time
0 minutes
Cook Time
16
Servings

Directions

  1. TO MAKE THE BLACKBERRY BASIL GINGER SYRUP: In a medium (28.7 oz. or larger) sterilized jar, muddle together sugar, blackberries, basil and ginger until all the ingredients have released their juices and the sugar starts to turn translucent. Cover with an airtight lid and set aside in a cool, dark place overnight and up to 24 hours. 
  2. TO MAKE THE SHRUB: Stir the L&B Italian Balsamic Vinegar and apple cider vinegar into the jar of syrup until well combined. 
  3. Cover again and let ferment at room temperature for 5 to 8 days or in the refrigerator for 7 to 10 days. Check the shrub once a day: open the lid to release any built-up pressure, stir and taste. 
  4. Once the shrub has reached the desired taste, strain using a fine-mesh strainer or cheesecloth into a sterilized bottle. Keep in the refrigerator for up to 1 month. Makes 2 cups.
  5. TO SERVE: Pour 2 tablespoons of the shrub over ice, top with L&B Mixed Berry Caffeinated Sparkling Water and garnish with additional blackberries and basil.