Shiso Cucumber Shrub

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

1. Combine apple cider vinegar and distilled white vinegar in jar or bowl with lid.
2. Coarsely chop shiso, then muddle in a mortar with pestle until just bruised. Add shiso to vinegar mixture and refrigerate overnight.
3. Strain vinegar into bowl using fine mesh sieve, gently pushing on shiso to extract all flavor and goodness.
4. 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. 
5. 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.

Cucumber & Thyme Vinaigrette

Cucumber & Thyme Vinaigrette

• 1 cucumber
• 3 teaspoons fresh thyme, minced
• 4 teaspoons lemon juice
• 4 teaspoons parsley, finely chopped 
• ½ teaspoon salt
•  Freshly ground black pepper

1. Peel the cucumber and make juice: either run the peeled cucumber through a juice extractor or place in a blender and pulse until liquified and strain through a piece of cheesecloth into a bowl to separate out the solids. You should have about 1 cup of juice. 
2. Whisk together the cucumber juice, lemon juice, parsley, thyme, salt and pepper to taste in a medium bowl.
3. Use immediately or store in the refrigerator for up to a week.

Cucumber Ice Cream

Cucumber Ice Cream

• 1 cucumber 
• 1 teaspoon freshly squeezed lemon juice 
• 2 eggs  
• 1/3 cup sugar 
• 1/4 cup honey 
• 1 cup whole milk 
• 1 cup heavy whipping cream 
• 1/2 teaspoon vanilla extract 
• Pinch of freshly grated nutmeg

1. Peel and seed the cucumber, chop finely and place in a blender with lemon juice and purée until very smooth. 
2. In a stand mixer fitted with a whisk attachment (or with an electric hand mixer) beat eggs, sugar and honey for two minutes or until light and foamy.
3. Add puréed cucumber, cream, milk and vanilla and mix for 30 seconds. 
4. Strain through a sieve or cheesecloth set over a bowl to remove any solids. 
5. Whisk in nutmeg.
6. Pour liquid mixture into an ice-cream maker, following the machine's directions.
7. Transfer to an air-tight container and freeze until firm enough to scoop, about 3 hours.