all-recipes, drinks


Blueberry Lemon-Thyme Balsamic Sparkling Shrub

2 cups lemon white balsamic

1 cup fresh blueberries crushed

2” sprig fresh thyme (optional)

8 cups chilled sparkling water

Strawberry – Peach or Apricot Balsamic Sparkling Shrub

2 cups Apricot white balsamic

1 cup fresh strawberries coarsely chopped and steeped in

8 cups chilled sparkling water

Fresh Kiwi & Mango White Balsamic Sparkling Shrub

2 Cups Mango White Balsamic

1 cup peeled sliced kiwi fruit

8 cups chilled sparkling water

2 cups of your choice of white balsamic
1 cup fruit, herb, berry, or vegetable of your choice
8 cups chilled seltzer water or sparkling water (without sodium added)

In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.

To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.

Makes between 16-32 servings depending on amount added to water or cocktails.

Published in Drinks

More in this category: « Raspberry White Balsamic “Mojito” Lemon – Cucumber – Grapefruit White Balsamic Drink »