Is it strawberry season yet?? Wait…. there is still snow in the forecast and it’s almost April. Is everyone else longing for that fresh spring produce like me? The warm breeze, outdoor farmers markets, the backyard gardens and all of the locally grown food you could want?! I can’t be the only one. So to prepare for the first fruit of the season I am sharing the Strawberry Honey Hibiscus Shrub recipe so you will be ready when those strawberries come around. Let’s do this!
Have you made shrubs before? They are a beautiful sweet and tangy combination of fruit and vinegar. I have a winter Citrus Shrub recipe that I shared on the blog earlier and this Strawberry Hibiscus Shrub recipe is perfect for spring. Hibiscus is one of my favourite herbs to use (see Hibiscus Healer) and it goes so well with berries. I imagine this recipe would also be great with raspberries or even blueberries. Hibiscus flowers do have very powerful antioxidants that have been shown to reduce oxidative liver damage making them a potent little flower. I would recommend to everyone to add hibiscus into their own herbal apothecary!
Making shrubs is fairly easy- mostly requiring patience while waiting for the flavours to meld together. There is a fast way of making shrubs which requires heating on the stove but I like the slow paced way which ensures I don’t kill anything in the honey, fruit, or herbs! I find that shrubs have a lot of lenience as to how many days you wait too. I waited 4 days with the fruit in the honey but 2 would have worked as well. Just as long as you continue to shake it so that everything gets evenly coated in honey. Once I add the vinegar I like it to sit a day as well because the vinegar mellows out but you can totally start drinking it right away if time is not on your side. As always, you must keep an eye on it and if for any reason there is mould, throw it out!
Some Thursday Things from the interwebs:
Intuition is the highest from of intelligence. Don’t ignore yours!
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Currently listening to this podcast.
Last but not least, are you on Pinterest? Follow me there as I ramp up my Pinterest game!
Looking for more shrub recipes? Try these:
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Strawberry Honey Hibiscus Shrub
A tangy and sweet syrup to add to soda water for the perfect summer mocktail or cocktail!
- Prep Time: 10 minutes
- Cook Time: 72 hours
- Total Time: 72 hours 10 minutes
- Category: Beverage
3 cups chopped strawberries
1/2 cup dried hibiscus
1 cup raw honey
1/4 cup– 1/2 cup apple cider vinegar
Add the strawberries, hibiscus and honey to a clean mason jar. Mash and muddle it with a muddle or fork. Put the lid on and let it sit in the fridge for 3-4 days shaking it every day to make sure all of the fruit/herbs get covered in honey.
After the mixture has sit pour it in a blender or food processor to pulse a few times. Strain the liquid through a fine mesh sieve pushing on it to get all of the liquid out. Add the apple cider vinegar to the syrup 1/4 cup at first, adding more to your desired taste buds. The apple cider vinegar will mellow out after a day but you can drink it right away if you want.
To serve, pour a small amount of syrup into a glass and add soda water and alcohol if desired. Enjoy!
*If you are using a jar with a metal lid use a piece of parchment between the lid and jar. The apple cider vinegar reacts with the metal and it will turn black if you don’t.