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Tuesday, December 12, 2017

Raspberry Lavender Shrub


Shrubs are a refreshing combination of sour and sweet. Also known as drinking vinegars, these beverages date back centuries. They are traditionally made with vinegar, fruit, spices, and sugar. Shrubs likely started as a way to preserve summer harvest but they have medicinal benefits as well. Read all about it in my article, "The Health Benefits of Shrubs."

I like to drink this shrub with sparkling water and garnish with a wedge of lime. If you plan to mix it with juice, it goes particularly well with cranberry juice. For a cocktail, you could also add a splash of vodka.


Ingredients:
  • 2 cups red wine vinegar
  • 12 ounces frozen raspberries
  • 2 tablespoons dried lavender flowers
  • 1 cup honey

Directions:
  1. Add the honey and frozen raspberries to a clean glass jar and allow them to thaw to room temperature.
  2. Once the berries have thawed, add the vinegar. Mash and stir the mixture until the honey is fully incorporated, then stir in the lavender flowers.
  3. Cover and set the mixture aside in a dark, cool spot at room temperature for two days. Stir or shake occasionally.
  4. Transfer the shrub to the fridge for a week or more, until it develops a flavor you like. The tangy flavor from the vinegar should mellow and the shrub should develop a fruity aroma.
  5. When you are satisfied with the flavor, strain and discard the solids. Transfer the liquid to a clean glass bottle with an air-tight cover. Label with the date and contents and store in the fridge for up to one year. 

References

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Bahrami T, Rejeh N, Heravi-Karimooi M, Vaismoradi M, Tadrisi SD, and Sieloff C. Effect of aromatherapy massage on anxiety, depression, and physiologic parameters in older patients with the acute coronary syndrome: A randomized clinical trial. International Journal of Nursing Practice. 2017 Oct 25. doi: 10.1111/ijn.12601. [Epub ahead of print]

Al-Waili NS. Natural honey lowers plasma glucose, C-reactive protein, homocysteine, and blood lipids in healthy, diabetic, and hyperlipidemic subjects: comparison with dextrose and sucrose. Journal of Medicinal Food. 2004:7(1):100-7.

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