Strawberry-Pink Peppercorn Virgin Shrub

• February 13, 2017
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What we call Strawberry Peppercorn Virgin Shrub is known in many culinary cultures of Central, Eastern and Southern Europe as kompot. Not to be confused with the dessert called compote, kompot is a non-alcoholic drink made from fruit simmered with water and sugar.
We decided to incorporate that non-alcoholic delight, and not a store-bought syrup, into our cocktails because of a few reasons…

It’s healthy and easy to make at home! With only four ingredients required, you know exactly what you put in your body, avoiding any artificial flavors or preservatives.

The taste and consistency are perfect! When making a virgin shrub, the boiling water is out of the jar NOT interacting with the fruit directly, thus you are able to extract more flavor from the strawberries using less sugar. And you get the ideal consistency for cocktail making – not too thick like a smoothie and not overly sugary like a syrup.

It doesn’t break the bank! Here’re some rough numbers: $4 for pack of fresh organic strawberries, less than $1 for sugar, and about $2 for pink peppercorns, you’ll spend less than $ 8 for 16 oz. of amazing Strawberry Peppercorn Virgin Shrub that will make approximately 14  cocktails.

Lastly, the Virgin Shrub makes the perfect sweet treat! You can enjoy chilled with some of the fruit in each glass. Or you can place it in ice trays, freeze, and have yourself a delicious flavored ice! Yum

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STRAWBERRY-PINK PEPPERCORN VIRGIN SHRUB

Ingredients

• 16 oz Fresh Strawberries (2 cups)
• 1/2 cup White Sugar
• 1/2 cup Whole Pink Peppercorns
• 16 oz Water

Instructions

1. Take leafs off, wash and cut the strawberries in quarters

2. In a mason jar, add 16 oz. water, strawberries, sugar and pink peppercorns. Seal the jar tightly.

3. Place the sealed jar in a deep pot and fill it with cold water (make sure the jar is completely submerged under the water)

4. Place the pot on the stove and bring to a boil on high heat

5. Boil until the water in the jar adopts a cranberry-like red color (10-15 min)

6. Remove the pot from the stove and take the jar out. Immediately turn the jar upside down so the bottom is facing up and let it cool down that way (this will ensure the jar is sealed)

7. Before opening, shake the jar well. Then strain the liquid through a cheesecloth covered sieve

Recipe Notes

When sealed, this shrub can be stored in a cool, dark place for up to 6 months. After breaking the seal, it is best to use it in the first 3-4 days after the jar has been open