< Previous73 FRUIT MAKES ABOUT 1 QUART or 1 LITER Very Berry Maple Syrup Some people swear by maple syrup on their pancakes and waffles. Others prefer berries at the breakfast table, either served fresh as a fruit topping or as a clear syrup. Here, we unite the two schools of taste by mixing berries with maple syrup. The result is a fruity, full-bodied syrup with a sweet and sour flavor, thanks to the addition of honey and whey plus a few days of fermentation. If you use raspberries or blackberries, the syrup will contain seeds, which we happen to like; if you prefer a clear syrup, you can always strain them out before refrigerating. 1 pound / 454 g berries, such as raspberries, blackberries, strawberries, or blueberries, or a combination 1/4 cup / 60 ml fresh whey, strained from plain, full-fat yogurt 2 tablespoons / 42 g raw, unpasteurized honey 1 1/4 teaspoons kosher salt 3/4 cup / 240 g pure maple syrup, preferably dark Grade B In a blender, briefly pulse the berries, whey, honey, and salt just until the berries have broken up. Pour the mixture into a 1-quart / 1 L jar and close the lid tightly. Leave on the counter at room temperature (68° to 72°F / 20° to 22°C) to ferment for 3 days. After 3 days, stir in the maple syrup. Leave the mixture on the counter for 1 more day. The syrup can be refrigerated as is, or you can strain it first to remove any seeds. The syrup will keep for up to 2 months. SERVING SUGGESTIONS USE ON PANCAKES, WAFFLES, AND CREPES / STIR INTO SMOOTHIES / SPOON OVER YOGURT OR FROZEN CUSTARD73 FRUIT MAKES ABOUT 1 QUART or 1 LITER Very Berry Maple Syrup Some people swear by maple syrup on their pancakes and waffles. Others prefer berries at the breakfast table, either served fresh as a fruit topping or as a clear syrup. Here, we unite the two schools of taste by mixing berries with maple syrup. The result is a fruity, full-bodied syrup with a sweet and sour flavor, thanks to the addition of honey and whey plus a few days of fermentation. If you use raspberries or blackberries, the syrup will contain seeds, which we happen to like; if you prefer a clear syrup, you can always strain them out before refrigerating. 1 pound / 454 g berries, such as raspberries, blackberries, strawberries, or blueberries, or a combination 1/4 cup / 60 ml fresh whey, strained from plain, full-fat yogurt 2 tablespoons / 42 g raw, unpasteurized honey 1 1/4 teaspoons kosher salt 3/4 cup / 240 g pure maple syrup, preferably dark Grade B In a blender, briefly pulse the berries, whey, honey, and salt just until the berries have broken up. Pour the mixture into a 1-quart / 1 L jar and close the lid tightly. Leave on the counter at room temperature (68° to 72°F / 20° to 22°C) to ferment for 3 days. After 3 days, stir in the maple syrup. Leave the mixture on the counter for 1 more day. The syrup can be refrigerated as is, or you can strain it first to remove any seeds. The syrup will keep for up to 2 months. SERVING SUGGESTIONS USE ON PANCAKES, WAFFLES, AND CREPES / STIR INTO SMOOTHIES / SPOON OVER YOGURT OR FROZEN CUSTARD92 PRESERVED MAKES ABOUT 2 CUPS or 475 MILLILITERS Cranberry-Orange Shrub The history of the infused vinegar drink known as shrub is, shall we say, muddled. The word shrub doesn’t in this case refer to a plant; instead, it derives from the Arabic sharāb, or beverage. Ancient Persians made a refreshing drink known as sharbat, which they prepared by mixing grated cucumber and mint into a syrup of vinegar and honey. By the time sharbat made its way to Western Europe in the sixteenth century, citrus juice had replaced vinegar, and the drink was called “sherbet.” Within another century the British were adding copious amounts of brandy or other liquor to the drink and calling it “shrub.” In the American colonies, where citrus fruits were hard to obtain, vinegar once again became the souring agent of choice. In the nineteenth century, shrubs expe- rienced a heyday. Besides providing refreshment, they had the added benefit of preserving the fruit used to make them. Shrubs are enjoying a revival these days, since their sweet-and-sour fruitiness adds pizzazz to mixed drinks and nonalcoholic punches. You’ll find our cranberry- orange shrub equally refreshing as a cooling summer beverage or as a special libation at cold-weather feasts. 2 cups / 240 g cranberries 1/2 cup / 170 g orange blossom honey 2 tablespoons / 12 g peeled and grated fresh ginger 1/2 cup / 120 ml raw, unfiltered apple cider vinegar 1/2 cup / 120 ml red wine vinegar 3/4 teaspoon orange blossom water (optional) 1 tablespoon dried orange blossoms In a small saucepan, combine the cranberries, honey, and ginger. Simmer just until warm, about 5 minutes; the fruit shouldn’t be very cooked. Transfer the mixture to a blender along with the cider vinegar, wine vinegar, and orange blossom water and purée until smooth. Stir in the orange blossoms, then transfer the mixture to a 1-quart / 1 L jar. Press a piece of parchment paper or plastic wrap directly against the surface of the purée, then cap the jar tightly. Leave to infuse at room temperature for 4 days. Strain the mixture through a fine sieve, pressing hard on the solids to extract all of the liquid. Discard the solids. Pour the shrub into an airtight container and refrigerate for up to 3 months. SERVING SUGGESTIONS MAKE A SPARKLING NONALCOHOLIC DRINK BY MIXING 1 1/2 OUNCES / 44 ML SHRUB WITH 4 OUNCES / 118 ML SPARKLING WATER / USE IN COCKTAIL MIXES / STIR INTO SAUCES AND VINAIGRETTES92 PRESERVED MAKES ABOUT 2 CUPS or 475 MILLILITERS Cranberry-Orange Shrub The history of the infused vinegar drink known as shrub is, shall we say, muddled. The word shrub doesn’t in this case refer to a plant; instead, it derives from the Arabic sharāb, or beverage. Ancient Persians made a refreshing drink known as sharbat, which they prepared by mixing grated cucumber and mint into a syrup of vinegar and honey. By the time sharbat made its way to Western Europe in the sixteenth century, citrus juice had replaced vinegar, and the drink was called “sherbet.” Within another century the British were adding copious amounts of brandy or other liquor to the drink and calling it “shrub.” In the American colonies, where citrus fruits were hard to obtain, vinegar once again became the souring agent of choice. In the nineteenth century, shrubs expe- rienced a heyday. Besides providing refreshment, they had the added benefit of preserving the fruit used to make them. Shrubs are enjoying a revival these days, since their sweet-and-sour fruitiness adds pizzazz to mixed drinks and nonalcoholic punches. You’ll find our cranberry- orange shrub equally refreshing as a cooling summer beverage or as a special libation at cold-weather feasts. 2 cups / 240 g cranberries 1/2 cup / 170 g orange blossom honey 2 tablespoons / 12 g peeled and grated fresh ginger 1/2 cup / 120 ml raw, unfiltered apple cider vinegar 1/2 cup / 120 ml red wine vinegar 3/4 teaspoon orange blossom water (optional) 1 tablespoon dried orange blossoms In a small saucepan, combine the cranberries, honey, and ginger. Simmer just until warm, about 5 minutes; the fruit shouldn’t be very cooked. Transfer the mixture to a blender along with the cider vinegar, wine vinegar, and orange blossom water and purée until smooth. Stir in the orange blossoms, then transfer the mixture to a 1-quart / 1 L jar. Press a piece of parchment paper or plastic wrap directly against the surface of the purée, then cap the jar tightly. Leave to infuse at room temperature for 4 days. Strain the mixture through a fine sieve, pressing hard on the solids to extract all of the liquid. Discard the solids. Pour the shrub into an airtight container and refrigerate for up to 3 months. SERVING SUGGESTIONS MAKE A SPARKLING NONALCOHOLIC DRINK BY MIXING 1 1/2 OUNCES / 44 ML SHRUB WITH 4 OUNCES / 118 ML SPARKLING WATER / USE IN COCKTAIL MIXES / STIR INTO SAUCES AND VINAIGRETTESNext >