I love fresh figs and have planting a fig tree on my to do list for next year. When I saw this Quick Balsamic Fig Shrub recipe in Warren Bobrow’s latest book, Bitters & Shrub Syrup Cocktails, I knew I had to share it with you!
While I was on my Oregon vacation I got to visit with my friend Gail Davis, of Hungry Vegan, in Eugene. She took me to the farmers market and it is out of this world!
I tasted a pear shrub at Lola’s that didn’t have any added sugar and it was amazing. Unfortunately, I was traveling for another week so I couldn’t take any with me. If you live in the area you have to try Lola’s Fruit Shrubs.
Quick Balsamic Fig Shrub from Bitters &Shrubs Syrup Cocktails
- 4 –5 plump fresh figs quartered
- 1 cup 200 g Demerara sugar
- 1 cup 235 ml balsamic vinegar
- Place the fig quarters in a nonreactive bowl, and cover them with the sugar. Add the vinegar immediately, and mix well. Cover tightly, and let the mixture sit on the countertop for 2–3 days. Then, uncover the fig mixture, and mash it up a bit with a fork. Place a nonreactive strainer over another nonreactive bowl, and transfer the mixture to the strainer. Press down on the fruit mixture with a wooden spoon to squeeze out as much liquid as possible. Voila: a shrub is born. Store the mixture in a sterilized bottle or jar, and use in your mock-or cocktails immediately.
Lady Frazer’s Harried Excuse from Bitters& Shrub Syrup Cocoktails
- 2 ounces Quick Balsamic Fig Shrub (see above)
- 1 ounce Demerara Sugar Simple Syrup
- 5 ounces soda water
- Slice of fresh fig
Pour the Balsamic-Fig Shrub into a Collins glass, then add the Demerara Sugar Simple Syrup.
Add a spear of hand-cut ice.
Top with soda water and garnish with a slice of fresh fig.
(Adjust the sweetness to taste by adding a little more Demerara Sugar Simple Syrup, if necessary.)