SHRUBS

Ingredients

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OLEO-SACCHARUM

• 1 Cup Sugar
• Zest peel from Citrus

SHRUB

• 1 Cup Oleo-Saccharum
• 1 Cup Citrus Juice
• 5 Blood Oranges
• 3/4 Cup Apple Cider Vinegar
• Ginger

Directions

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OLEO-SACCHARUM

1. Remove the zest of your citrus fruits with a peeler, trying to avoid the white piths of the citrus.
   
   
2. In a bowl, combine the zest strips with the sugar. Using a pestle or a wooden spoon, press the zest into the sugar, really using some elbow grease.
   
   
3. Cover the bowl with plastic wrap and let it rest overnight.
   
   
4. Remove the peels and now your oily sugar is ready to use!

BLOOD ORANGE SHRUB

1. Combine the juice with the citrus sugar, stir and let sit until the sugar dissolves. Approximately an hour or two.
   
   
2. Add in the vinegar and ginger and stir.
   
   
3. Store in the fridge for a few days before using.

ASSEMBLE

1. Add 1/4 cup of the shrub to sparkling water, tonic water or other liquids.
   

Notes:
When I tried removing the orange peels from the sugar, I found that a lot of the sugar was sticking to the peels. I didn’t want to lose all that sugar, so I poured the juice and the vinegar into the bowl of zest and sugar.

Then I removed the peel, a few pieces at at time, squeezing excess liquid out.