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Strawberry and Sage Shrub
Ingredients
- 3 16 ounce package frozen unsweetened whole strawberries or three 12-ounce packages frozen unsweetened red raspberries, combination of both
- 1 cup sugar
- 3/4 cup honey
- 1/2 cup water
- 1 tablespoon finely shredded lemon peel
- 1/2 cup lemon juice
- 2 teaspoons whole pink peppercorns (optional)
- 1/2 cup fresh sage leaves or 2 tablespoons dried sage, crushed
- 4 - 6 cups ice cubes
- 2 750 milliliter bottle champagne or two 1-liter bottles club soda, chilled
- Fresh sage leaves (optional)
- Fresh strawberries or raspberries (optional)
Directions
1. In a 4-quart Dutch oven combine frozen strawberries, sugar, honey, water, lemon peel, lemon juice, and peppercorns. Cook, uncovered, over medium heat until mixture comes to boiling, stirring frequently. Remove from heat. Stir in sage. Let mixture stand, uncovered, for 1 hour.
2. For syrup, press strawberry mixture through a fine mesh sieve; discard solids (you should have 4 to 5 cups sieved syrup). Syrup may be covered and refrigerated up to 3 days.
3. To serve, combine the syrup and ice cubes. Slowly add champagne. Garnish with additional fresh sage leaves and fresh berries. Makes 14 to 16 servings.
Nutrition Facts
(Strawberry and Sage Shrub)
- Servings Per Recipe 14,
- cal. (kcal) 220,
- carb. (g) 41,
- fiber (g) 2,
- sugar (g) 33,
- pro. (g) 1,
- vit. A (IU) 49,
- vit. C (mg) 44,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- sodium (mg) 3,
- Potassium (mg) 164,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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