Ingredients

  • 1 cup overripe bananas
  • 1 cup apple cider vinegar, preferably organic
  • 1 tbps ground turmeric
  • 1-1.5 cups granulated sugar (see editor's note), preferable organic

Prep time: 5 mins  |  

Cook time: 5 mins  |  

Ready in: 1 week

Serves: 8–12

This zesty shrub makes an excellent addition to your favorite cocktails.

Gluten FreeOil FreeVeganVegetarian

Cooking Steps

  • 1
    Cut bananas into 1" pieces.
  • 2
    Add bananas to pint-sized (or larger) mason jar (or other airtight glass vessel), set aside.
  • 3
    Over medium heat combine apple cider vinegar and sugar; stir until the sugar dissolves.
  • 4
    Pour hot vinegar mixture over turmeric and bananas and seal immediately.
  • 5
    Let steep on counter for at least 3 days; more is better.
  • 6
    After a week, strain the shrub thru a fine mesh strainer. Transfer to a glass bottle and store. Will keep several months, refrigerated.

Cook's note:

Save the banana pieces to make a delicious salad dressing by blending them with additional, unsweetened, apple cider vinegar.

Editor's note:

More often than not, a 1:1 shrub is what you will need, so use 1 cup of sugar.

RFCI cocktail calls for a 3:2 syrup, where as the mocktail uses 1:1.

To make both, start with one cup of sugar because this recipe can be split. Make the 1:1 syrup, let it steep then strain it as instructed. Then, simply split it into two jars and -in one- add 50% of the volume's worth of sugar to one (so, if you partition off a half a cup of finished shrub, add a quarter cup of sugar to it). You may need to gently warm the mix to get the sugar to fully dissolve.

That will yield you some 1:1 syrup and some 3:2 out of the same batch.

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