Shrubs combine a little bit of vinegar with a lot of water and any variety of flavors. Here, Chef Celine Beitchman chooses red fruit, herbs and vanilla that pair well with Balsamic Vinegar of Modena.
The hydrating beverage is a flavorful way to incorporate more water into one's diet and balsamic offers a sweet alternative to sugar. Use sparkling water for an effervescent nonalcoholic drink or sparkling wine for a spritz, and use your imagination and what's seasonal to customize your variation. Watch Chef Celine explain more about the ancient elixir and incorporate flowers from ICE's hydroponic garden in her three recipes, detailed below.
Ingredients
- 1/8 ounce (2-3 sprigs, 8-10 leaves) aromatic herbs or edible flowers (oxalis, basil, mint, thyme, dianthus)
- 8 ounces (1 cup) filtered water
- 1/4-1/2 ounce (1 1/2-3 teaspoons) Aged Balsamic Vinegar of Modena
- 1-2 herb springs or edible flowers for garnish
Equipment
- 1 pint glass (glass or metal)
- 1 muddler
- 1 16-ounce measuring cup
- 1 4-ounce measuring cup
- 1 cocktail strainer
- 1-2 serving glasses
- 1 long-handled stirring spoon
Directions
- Add herbs or flowers to pint glass with two ounces of water and muddle herbs/flowers gently.
- Pour in remaining water and vinegar, stir and strain into serving glass(es.
- Garnish with herb spring or flowers and serve immediately.
Note: Herbs and edible flowers are highly perishable. Wash immediately before using. Keep attached to roots where possible and refrigerate, store wrapped in damp paper towels for up to three days.
Spiked Balsamic Shrubs
Yields 4 servings
Ingredients
- 1 ounce (2 tablespoons) Aged Balsamic Vinegar of Modena
- 1 vanilla bean, split
- 16 ounces Prosecco, Cava or Champagne
- 4 sprigs rosemary
Equipment
- 1 small pot
- 1 small rubber spatula
- 1 mesh bar strainer
- 1 small cutting board
- 1 paring knife
- 1 16-ounce measuring cup
- 1 4-ounce measuring cup
- 1 medium metal bowl
- 1 4-cup bain-marie
- 2-4 cups ice for ice bath
- 4 serving glasses (Champagne flutes or martini-style)
Directions
- Scald balsamic in a small pot and remove from heat. Add in vanilla bean seeds and gently stir. Let sit five minutes. Cool completely in ice bath or on the counter until ready to use. Strain as desired.
- Divide vanilla-infused balsamic between two Champagne flutes or martini glasses.
- Top each with bubbly and a spring of rosemary.
- Serve immediately.
Fizzy, Fruity Balsamic Shrub
Yields 1-2 servings
Ingredients
- 2 ounces fresh fruit (figs, cherries or strawberries)
- 2 ounces (1/4 cup) filtered water
- 1/2 ounce (1 tablespoon) Aged Balsamic Vinegar of Modena
- Ice cubes, as needed
- 6 ounces seltzer
- 2 sprigs fresh mint (preferably with flower buds)
- Fresh fruit for garnish (1 fig, 4 cherries or 2 strawberries)
Equipment
- 1 pint glass (glass or metal)
- 1 muddler
- 1 16-ounce measuring cup
- 1 4-ounce measuring cup
- 1 mesh cocktail strainer
- 1 small rubber spatula
- 1-2 serving rocks glasses
- 1 long-handled stirring spoon
Directions
- Add fruit to pint glass with two ounces of water and muddle. Add vinegar and muddle again to combine flavors. Press mixture through mesh strainer. (Alternately mix everything in a blender or with an immersion/wand blender for 2-3 minutes and strain through mesh strainer).
- Divide fruited vinegar mixture into serving glass(es), add ice and top with seltzer.
- Garnish with mint and fresh fruit, and serve immediately.
Learn more about Balsamic Vinegar of Modena and beverage classes at ICE.
