Not the plant with the vampire thorns, but the vinegared drink syrup.
Using this Cold-Processed Shrub recipe from Serious Eats as my guide, I made a batch using gooseberries.
- 2 cups gooseberries
- 2 cups sugar
- 1 cup white balsamic vinegar
- 1 cup champagne vinegar
I used 2 cups of berries because that’s what we harvested and we had no immediate plans for cooking up the rest of the berries. I used a blend of vinegars because I was trying to use up the white balsamic vinegar, but I didn’t have enough for a double batch, so I supplemented with champagne vinegar.
I think the white balsamic, even blended with the champagne vinegar, is a little too strong to let the gooseberries shine through.
I would like to try a second batch using gooseberries, champagne or cider vinegar, and thyme. But my next batch will use limes because I bought some at Costco.