Blackberry Shrub

Adapted from here.

Servings cups

Author Brandon Matzek

Ingredients

2 3/4 cups blackberries
3 cups water
1 1/2 cups white sugar
3/4 cup good quality balsamic vinegar
3 sprigs of rosemary

Instructions

Add blackberries, water and sugar to a medium saucepan and cook on low until the berries are soft (10 – 15 minutes). Stir occasionally with a wooden spoon, slightly mashing the berries each time you stir.
Pour the mixture through a fine mesh basket strainer then return to the saucepan. Discard solids. Add balsamic vinegar and rosemary sprigs. Increase the heat to medium-low and bring the mixture to a slow boil.**
Take the mixture off of the heat and carefully remove the rosemary sprigs. Let cool then transfer to a pitcher or bottle. Chill shrub in the refrigerator before using.

Notes

* I loosely quoted some information from here. I urge you to check out this article if you want to learn more about shrubs.

** You will know the mixture has come to a slow boil when you first start seeing bubbles come up from the bottom of the saucepan. At this point, stir the shrub. If the bubbles quickly come back, you have reached a slow boil.