Holy Basil-Elderberry Shrub

Sipping vinegars have been making a comeback within local artisan food communities. Sipping vinegars, also known as shrubs or in some variations as a switchel, have been around for a long time. During Colonial times, vinegar was used to preserve fruit for the off season and the resulting beverage was called a shrub. Switchel was another drink from that era, made from ginger, honey, vinegar, molasses, and water - also called haymaker's punch - and was often taken to the fields by farmworkers. A switchel was used like gatorade or sports drinks today - to refresh, cool, and replenish. I like them because the flavor options are endless, and they are a nice way to combine the medicinal or immune system boosting power of herbs with fizzy delicious better-than-a-can-of-soda-could-ever-be flavors. In this house we have some intolerance to corn syrup and manufactured citric acid so we don't do canned sodas. BUT we sometimes still love fizzy drinks. Water kefir, honey sweetened fruit syrups, and shrubs are our favorite homemade concoctions. 

This blend contains a rich combination of flavors. Elderberry, holy basil, astragalus, rose hips, ginger, citrus peel, and hibiscus. I like this in spring when we need a little immune system boost and support after a long winter and with the start of spring cold & allergy season. 

holy basil-elderberry shrub

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from whollyrooted.com

The ratio is basically 4:1. 4 parts honey/vinegar with 1 part herb. I measured by cup for this reason. With medicinals it is preferred to weigh not measure, but this is a beverage with some boost, so using cup measures will work just fine.

{ingredients}

• 1 Tbsp dried ginger root (chunks preferred over powder so that you don't get a cloudy liquid)

• 1 Tbsp dried rose hips

• 1 Tbsp dried citrus peel

• 2 Tbsp dried shredded astragalus root (again, shredded preferred over powdered)

• 1 Tbsp dried hibiscus

• 1/4 cup dried elderberries

• 1/2 cup dried holy basil

• 2.5+ cups apple cider vinegar

• 2 cups raw honey

• 1-2 Tbsp molasses

Add your dried herbs to a pot with 2.5 cups of vinegar. I used 2.25 cups of raw ACV (apple cider vinegar) plus .25 cups of coconut vinegar (it has a mellow sweet flavor with a lot of minerals), but you can use all ACV if you prefer. Do not use the plain white distilled vinegar you use for your cleaning or pickles. It will be gross. Champagne vinegar is an OK substitute, but ACV is your best bet.

Bring to a boil on the stove top and reduce heat immediately, stirring. Simmer, covered, for 40-45 minutes or so. Let sit for 10 minutes off the heat.

Strain this into a large bowl through a few layers of damp cheesecloth. Don't squeeze it or you will end up with a cloudy liquid.

While the mix smells great, don't stick your nose in the pot because the vinegar will be a bit intense. And don't worry - the resulting drink doesn't taste like vinegar…you only get that strong aroma since you are simmering it on the stove!

You should end up with around 1.5 - 2 cups of liquid (herbs will absorb some, some will reduce in cooking process - so it can vary). Add fresh vinegar to get you to two cups if necessary. Mix it with equal quantity of raw honey. It should be 2 cups herb infused vinegar, 2 cups raw honey. Add 1-2 Tablespoons of molasses. Shake or stir very well - it will be completely separate when you pour the honey in at first (see below) - but if you shake or stir really well for a minute or more, it will combine. You may need to stir before each use.

You can store in your fridge for about 8 - 12 weeks or so.

Published March 20, 2014

To drink, add 1/4 cup sipping vinegar to a glass, fill with sparkling water, club soda, or seltzer. Try mixing a bit into your pitcher of iced tea. Mix with sparkling wine or champagne. Or, take as a tonic by sipping a tablespoon or so in a small shot or cordial glass. For kids, the best is 1/4 cup of your shrub in a glass with ice and sparkling or soda water. 

Combining the concept of alcohol free tincture or oxymels with the day to day deliciousness of a shrub means you can have a tasty refreshing fizzy soda with the benefits of the herbs!

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Holy Basil (ocimum sanctum) is a great adaptogenic herb that I think is underused. It has a peppery floral aroma when dried, and I think has a great flavor, especially when combined with citrus or berries. I often use it in tea blends, syrups, and vinegars. It is a nice all around herb for support.