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Use up that extra basil

Tiffanie Barriere’s Cranberry Basil Shrub


Mix with bubbly Champagne, or a spirit of choice. It can also be kept non-alcoholic when combined with sparkling water. For a double dose of cranberries, muddle a few fresh berries when building a drink and garnish with fresh berries. The recipe makes enough for one gift (winter holidays are upon us) but can be scaled up.


12 ounces fresh cranberries

2 cups water

1 cup sugar

3/4 cup red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 handful (12-14) fresh basil leaves


In a large saucepan, combine the cranberries, water, sugar, vinegar, lemon juice and lemon zest in the pot, and bring to a boil over medium heat. Once the cranberries start to pop, lower the heat and add the basil. When the basil turns brown, remove from the heat.


Using a large stranger, strain and discard the solids. Let the liquid cool. Store refrigerated in a 32-ounce lidded glass jar. The shrub will keep refrigerated for six months. Makes 31/2 cups (28 ounces).

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