As the Fall Equinox approaches, we are called to enjoy the final days of Summer. Celebrate the bounty of harvest with this delicious infused drink, the Blackberry Shrub. This beverage features two different herbal infusions, a preservation technique taught through our Wilds Foods and Medicine Program. With blackberries, mint, and lemon balm, this sweet and herbal drink will keep you cool for these waning warm days.
1. Prepare the Blackberry Shrub Infusion
- a large handful of blackberries
- a thumb-sized chunk of ginger, cut into pieces
- 5-10 springs of fresh rosemary
- apple cider vinegar
- optional: Doug fir or juniper tips
Stuff the blackberries into a small mason jar along with the ginger and rosemary (and optional Doug fir or juniper tips).
Boil enough apple cider vinegar to pour over the blackberry mixture so that everything is submerged.
Put on a tight lid and let sit in a warm place for a week. Shake the jar once a day during this time.
2. Prepare the Lime Honey Syrup
- 2 fresh limes
- lots of local honey
Thinly slice up all the lime and place in a small mason jar.
Pour enough honey to cover the lime slices entirely.
Cover and put in refrigerator overnight, up to several days.
3. Mix up the beverage
- 2 T Blackberry Shrub Infusion
- 2 T Lime Honey Syrup
- tonic water
- 2-3 fresh mint leaves
- 2-3 fresh lemon balm leaves
- 5-6 fresh blackberries
- 1 rosemary spring for garnish
- ice cubes
Put mint and lemon balm leaves at the bottom of your drinking glass and muddle them (pressing the leaves with a spoon or other utensil brings out the oils and fragrance).
Add fresh blackberries and muddle slightly.
Add ice cubes.
Pour tonic water to just over half the glass. (About 5 oz was used in the drink pictured!)
Add the Blackberry Shrub Infusion and Lime Honey Syrup, then mix lightly.
Garnish with the rosemary sprig.