Shiso Cucumber Shrub
Courtesy of guest chef Suzanne Oliver.
Shrubs, or drinking vinegars, are just another way to utilize the bounty of the season! The acidity accents the herbal flavor without overbearing sweetness. Add this refreshing shrub to your arsenal when making summer beverages. We thinks Hendricks Gin would love this partnership…. so does good ole Le Croix.
- ½ cup apple cider vinegar
- ½ cup distilled white vinegar
- 1 cup (packed) Shiso leaves
- 1 large cucumber or two medium cucumbers
- Optional: agave or sweetener of choice
- Combine apple cider vinegar and distilled white vinegar in jar or bowl with lid.
- Coarsely chop shiso, then muddle in a mortar with pestle until just bruised. Add shiso to vinegar mixture and refrigerate overnight.
- Strain vinegar into bowl using fine mesh sieve, gently pushing on shiso to extract all flavor and goodness.
- Peel, seed and coarsely chop cucumber. Add to blender and puree until just smooth (add some vinegar if you need some liquid). Strain into bowl of vinegar using fine mesh sieve.
- Store refrigerated in jar with tight fitting lid for up to two weeks. You may add sweetener to taste if desired, or leave as is for application in more savory drinks.