This little piggy went to market and bought himself a whole bunch of fresh strawberries. Within 12 hours he was shocked that they had become a giant pile of mush.
Have you ever had fruit go soft before you had a chance to eat it? It’s really disappointing – unless you use it as an opportunity to make something different from it – soft strawberries are perfect for a shrub (like this rhubarb shrub we made recently)!
Ultimately you can use any amount of fruit you want as long as you weigh the ingredients. The amount of vinegar you’re likely to use will come down to two factors:
- Personal preference
- The amount of acidity in the vinegar. “Normal” white vinegar is 5%, rice vinegar is usually around 4% and the white wine vinegar we used was 6%. Because of the high acidity I didn’t quite add equal parts vinegar and relied on tasting it to figure the right amount.
The final product is sweet, sour and totally refreshing. You can mix it with 3-4 parts water (or carbonated water) or jazz it up into a summer cocktail.
- 1 part strawberries (we used about 0.5 pounds)
- 1 part white sugar
- 1 part white wine vinegar (although you may not use it all and don’t measure until day 3 – clarification below)
- Clean and hull your strawberries, weigh them once hulled.
- Mix strawberries and sugar in a non-reactive container (I used a large mason jar).
- Use an immersion blender (if you don’t have one you could mash with a spoon or pour them into a food processor) and mix until consistent.
- Cover and place in fridge for 3-4 days.
- Strain the mixture through a fine colander or a larger one lined with cheesecloth. This may take several hours or more. The pulp can be made into fruit leather if you have a dehydrator (or served over ice cream or mixed into a salad dressing).
- Measure your vinegar by weighing it out in a separate container. Add 50% of the weight at once and stir to incorporate. From there add 10% at a time and taste to see what you think (it should be sharp and tangy – remember that you’ll be diluting this). Stop adding vinegar once you like the taste!
You could also spike a little fermented ginger beer with this at the time of serving!