This refreshing old-fashioned “tonic” is making a comeback. The syrup is really versatile and can be used for all sorts of tasty beverage concoctions. Such an easy way to enjoy the rich flavor of muscadines throughout the year!
Author Wendy Perry
about4 cupsmuscadine grapes
2cupssugar, (see notes)
aromatic herbs, optional(I use rosemary)
Combine grapes and sugar in large jar with lid. Muddle to break up grapes and incorporate with sugar. Cover and sit in a cool dark space for up to 24 hours. Shake occasionally so that sugar dissolves.
Add vinegar and any aromatics as desired. Cover and shake. Let this mixture steep in cool dark place or refrigerator for about a week (or more) to let the flavors meld.Using a sieve or cheesecloth, strain the syrup into jar. This mixture will keep in the refrigerator up to six months (if it lasts that long!).
To serve: Pour a bit of the syrup over ice and top with club soda or sparkling water. For cocktails, omit the water and add a splash of liquor. Those that work well are vodka, rum and gin.Generally, you will want to mix one part syrup to about 3-4 parts sparkling water. Champagne shrubs are tasty too!
Sugar options: Most any sugar (and combinations) will work. Just be sure the sugar you use complements the grapes (or whatever fruit you use).
Vinegar options: Apple cider vinegar tends to offer best flavor for shrubs, but other flavorful vinegars work nicely, as long as they do not complete with and drown out flavor of the grapes.