Traditional shrub calls for soaking fruit in an equal measure of vinegar for a couple of weeks, straining, then adding sugar and water. This recipe offers an herb-infused variation.
• 2 cups fresh lemon verbena
• About 1 1/2 cups vinegar
• 1 to 4 cups sugar, according to taste
• 1 gallon cold water
1. Pack herbs into a pint jar; pour vinegar over herbs until jar is full. Let sit a few weeks, or heat the herbs and vinegar on the stove for 10 to 15 minutes. Strain. Stir remaining vinegar with sugar and water. Serve chilled.
Click here for the original article, How to Make Herbal Wine.
