Originally, the original raspberry shrub was supposed to have lemon verbena and black peppercorn in it, neither of which really came out in the shrub at all. As time went along, I started to have two versions of a lot of the fruit based shrubs, one that was basically just for the fruit alone, and one that was a little more experimental with different spices, herbs, or vinegars, or in some cases, a combination of any of those things.
I came to the conclusion recently that I am going to try to revisit some of the spirit of that very first shrub that didn't work out, but rather than using the very potent and unmistakeable black Tellicherry peppercorn, I will give the fruitier, more delicate pink peppercorn a shot in its stead. It seems like a no-brainer to me to reappropriate the Pink Flag moniker for this new raspberry pink peppercorn concoction.
I'll hopefully be doing that one and sharing the results soon, but that left me with a bit of a naming conundrum; what shall I name the plain raspberry one since Pink Flag is out of the running?
I have some ideas, but I would love to hear from you, the readers. Take a look at the picture of the finished shrub below and let me know what you think it should be called in the comments. I'll look at the suggestions and make a decision next week.
Extra points for interesting references and/or puns.
While we're waiting for a name, I think this is a good time to share the updated recipe for whatever this raspberry shrub will be called as it has changed a little bit from the last time I posted a recipe for it.
16 oz raspberries
12-13 oz white sugar
16 oz white wine vinegar
Large, sealable non-reactive container
Muddler, blender, or immersion blender
Sealable glass bottles with non-reactive lids
Metal Mesh Strainers of decreasing fineness
Funnel, preferably a canning funnel
Large Measuring cup
Making Raspberry Shrub:
In a large, sealable non-reactive container such as a bale jar, place 16 oz raspberries. Cover with 12-13 ounces of white sugar and muddle raspberries and sugar until a thick syrup forms. Close container and place in refrigerator for 3-6 hours.
Alternatively, you may blend 16 oz of raspberries and 12-13 ounces of sugar with an immersion blender in an immersion blender safe container, or in a standard blender, pouring the sugar and raspberry mixture into your non-reactive container. Refrigerate for 3-6 hours.
After 3-6 hours have passed, open container and add vinegar. Shake or agitate vigorously until combined. Close jar and add to refrigerator once again.
Hold in refrigerator for one week, agitating occasionally.
After one week's time, remove the container from the refrigerator and place strainers over measuring cup. Carefully pour contents of the jar into the strainers, pushing on solids to express as much liquid from the mash as possible. Set aside strainers.
Place funnel in glass bottle. If using a tea strainer, place inside the funnel. Slowly pour shrub from measuring cup through tea strainer, pausing to scrape the bottom or rinse the tea strainer if the pectin causes it to become blocked.
Continue, leaving a small amount of space in the neck of the bottle and close bottle.
Place in refrigerator for one more week.
Shrub should stay good for at least a year, but likely longer when refrigerated.