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Shrubs are concentrated liquids full of gut-healthy ingredients. They are simple to make and can be stored in the refrigerator for weeks. Delicious served over ice with flat or sparkling water. Adding any one of Botanica’s fermented Daily Shots to the glass is the extra healthy bonus of these Cleansing Shrubs.
Recipe Type: Drink
Ingredients
Beet Shrub
- 5 unpeeled, red beets scrubbed and diced
- 1 cinnamon stick
- 1 cup (250 mL) raw sugar
- ¾ cup (175 mL) apple cider vinegar
- 2 Tbsp (30 mL) blackberry ginger balsamic
- 1 tsp (5 mL) black peppercorns
- ½ tsp (2 mL) kosher salt
- 4 tsp (20 mL) Botanica Daily Detox Shot
- Sparkling or flat water
Refreshing Kale Shrub
- 2 cups (500 mL) fresh kale, washed and chopped
- ½ cup (125 mL) cilantro
- 2 cups (500 mL) organic raw sugar
- 2 cups (500 mL) apple cider vinegar
- 4 tsp (20 mL) Botanica Daily Detox Shot
- Sparkling or flat water
Peach Mango Shrub
- 1 cup (250 mL) chopped and peeled peaches
- 1 cup (250 mL) chopped and peeled mango
- 2 Tbsp (30 mL) chopped and peeled gingerroot
- 2 cups (500 mL) raw organic sugar
- Zest from ½ orange
- 2 cups (500 mL) apple cider vinegar
- 4 tsp (20 mL) Botanica Daily Detox Shot
- Coconut water or sparkling or flat water
Directions
Beet Shrub
1. Place beets and cinnamon stick in a large saucepan. Cover with water and bring to a boil. With lid ajar, reduce heat and simmer for 10 minutes until beets are tender. Remove from the heat. Set aside to come to room temperature.
2. Strain beets, discarding cooking liquid, and place beets and cinnamon stick in a large glass bowl. Stir in 1 cup (250 mL) fresh water, sugar, apple cider, balsamic vinegar, peppercorns, salt and cinnamon stick. Refrigerate for 2 days, stirring occasionally to dissolve sugar.
3. Strain shrub juices into a glass bottle with a plastic cork. Refrigerate. Can be refrigerated for up to a month.
4. To serve, shake shrub in the bottle as it may separate as it sits. Pour ¼ cup (60 mL) beet shrub into a tall glass. Stir in 20mL Botanica Daily Detox Shot and top glass with iced sparkling or flat water. Stir and sip.
Refreshing Kale Shrub
1. In a large glass bowl, combine kale, cilantro and sugar. Muddle together, crushing kale to extract oils from leaves. Stir in vinegar. Cover and refrigerate for 2 days, stirring occasionally to dissolve sugar.
2. Transfer mixture to a blender and whirl until coarsely ground. Press mixture through a fine-meshed sieve and store in a glass bottle with a plastic cork. Refrigerate. Can be refrigerated for up to a month.
3. To serve, shake shrub in the bottle as it may separate as it sits. Pour ¼ cup (60 mL) kale shrub into a tall glass. Stir in 20mL Botanica Daily Detox Shot and top glass with iced sparkling or flat water. Stir and sip.
Peach Mango Shrub
1. In a large glass bowl combine fruit, gingerroot, sugar and orange zest. Muddle together, crushing the fruit. Stir in vinegar. Cover and refrigerate for 2 days, stirring occasionally to dissolve sugar.
2. Transfer mixture to a blender and whirl until coarsely ground. Press mixture through a fine-meshed sieve and store in a glass bottle with a plastic cork. Refrigerate. Can be refrigerated for up to a month.
3. To serve, shake shrub in the bottle as it may separate as it sits. Pour ¼ cup (60 mL) peach mango shrub into a tall glass. Stir in 20mL Botanica Daily Detox Shot and top glass with iced coconut water, sparkling or flat water. Stir and sip.
