Blueberry Lavender Shrub Syrup (Drinking Vinegar)

In case you haven't guessed, I'm on a bit of a shrub kick. I can't seem to get enough of the these amazing drinking vinegars once the weather gets hot and sticky. When poured over ice and topped off with some sparkling water, I'm hard pressed to find anything more refreshing (aside from plain ice water). So, when I found out that this month's Progressive Eats theme was "summer bounty", my brain immediately started scanning the fruit, berries, and herbs that I'd been stocking up on this past week.

I found some incredibly plump, sweet blueberries last week, so I knew those would be my base. Our local lavender farm started its U-pick hours this past weekend and well, berries and lavender are basically a match made in heaven (these Blackberry Lavender Popsicles are one of the best things on earth). So yeah, blueberry lavender shrub syrup it was!

Shrub syrups also make interesting, flavorful throwback-style cocktails, and this one in particular was amazing with Citadel Aged Gin, a splash of club soda, and a lemon twist (garnished with a sprig of fresh lavender). It also shakes up a flavorful vinaigrette for a grilled chicken and blueberry salad.

You can use fresh or dried culinary grade lavender flowers in this recipe, whichever you can get your hands on.

Blueberry Lavender Shrub Syrup (Drinking Vinegar)

Add this blueberry lavender drinking vinegar to a glass of sparkling water for a refreshing summer drink! Also makes a great signature cocktail.

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes (+ 4 days unattended)

Cook Time: n/a

Keywords: beverage vegan blueberries lavender sugar vinegar summer

Ingredients (~2 cups)

• 1 cup fresh blueberries
• 1 cup superfine sugar
• 1 tablespoon lavender flowers
• 1 cup white wine vinegar

Instructions

Combine blueberries, sugar, and lavender in a quart-size jar; use a muddler or wooden spoon to smash and smoosh everything together until the sugar looks like wet sand. Pour in the vinegar, put the lid on, and give it a shake.

Store the jar in the fridge or in a cool, dark spot for 3-4 days, shaking gently every once in a while.

Set a small strainer over another jar and strain the mixture into the clean jar; discard solids.

At this point, the shrub syrup is ready, but you can store in covered in the fridge.

How to use your shrub syrup:

• Stir a couple of tablespoons into a glass of club soda or sparkling water over ice.
• Stir into lemonade or iced tea.
• Stir into sparkling wine or combine with booze to make a signature cocktail.
• Use as a flavor base in a vinaigrette.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we're featuring Summer Bounty, hosted by Laura Kumin, who blogs at Mother Would Know. Our theme features fresh vegetables, herbs, and fruits associated with summer in a menu that we hope you'll enjoy!

Appetizers

• Dill Caprese Bruschetta from Jenni Field's Pastry Chef Online
• Mediterranean Salsa Brushetta from Foodhunter's Guide
• Middle Eastern Zucchini Tahini Eggplant Dip from Mother Would Know

Main Courses

• Bruschetta Pizza from The Redheaded Baker
• Zucchini, Summer Squash, and Tomato Tart from The Wimpy Vegetarian

Desserts 

• Blueberry White Chocolate Tart from Stetted
• Mile High Strawberry Pie from That Skinny Chick Can Bake
• Pretty as a Peach Shortbread  (gluten-free) from The Heritage Cook 

Beverages

• Blueberry Lavender Shrub Syrup from All Roads Lead to the Kitchen
• Lavender Lemonade Martini from Creative Culinary

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.