This strawberry mint shrub drink is a delicious way to preserve fresh strawberries in season right now. Once called drinking vinegars, this sweet and tangy drink can be enjoyed with or without alcohol and is low carb too! This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
With all of those luscious fresh Florida strawberries in season right now, we are finding delicious ways to preserve them this week on Sunday Supper. My friends have all kinds of wonderful ways to use up those sweet strawberries that you see in the grocery store so you can use them throughout the year. Today I have made for you a Strawberry Mint Shrub Drink. It’s sweet and tangy and can be used to make an alcoholic drink or it’s just as delicious with seltzer water.
I first tasted a shrub drink at a health expo many years ago and I was hooked. Shrubs are comprised of fruit, sugar and vinegar. They were used in colonial times for their high vitamin C content and were also called drinking vinegars. Today many people make them in the summer when fresh fruit is plentiful.
While on vacation in Sonoma a few years ago, I had some really creative shrub fruit and herb pairings so this encouraged me to experiment. I have two other shrub recipes on the blog, a raspberry lime and a pineapple jalapeño shrub. Today I used fresh Florida strawberries, mint, sweetener and apple cider vinegar.
You can change up this particular recipe up by using basil, coconut sugar and balsamic vinegar with the strawberries. Or maybe honey, white wine vinegar and rosemary. By using different herbs, sugars and vinegars you can make subtle but delicious changes in taste. But I was happy with my low carb version. Maybe before strawberries season ends I’ll try a few more versions and can them for the remaining year.
Strawberry Mint Shrub Recipe
Shrubs are very easy to make. Here is the recipe in a nutshell.
- Clean and chop strawberries and mince the mint.
- Add the strawberries and half of the mint to a pan with vinegar and sweetener.
- Bring to a boil and then turn down the heat to a simmer.
- When the fruit starts to soften, mash with a potato masher to release more juice.
- Simmer for about 20 minutes or until it thickens to a syrup consistency.
- Strain into a jar or bottle and refrigerate until ready to use.
How To Use This Strawberry Mint Syrup
This syrup will keep in the refrigerator for up to a week. If you can, make a big batch and can the shrub for use all year round. This would make a great gift for Mother’s Day or a hostess gift. Here are a few ways you can use this shrub:
- Bubbly non alcoholic drink: mix 2 tablespoons of the shrub to a standard glass of seltzer water. Top with fresh mint.
- Cocktail: add to tequila and some lime juice and zest to make a margarita, or use with vodka and soda water or try as a white wine spritzer flavoring.
- Salad dressing: mix with a light oil, a bit more vinegar and more fresh mint.
- Glaze: baste chicken while grilling or pan frying.
Florida Strawberry season is from December to April so now is a good time to stock up. Scroll down for more fun recipes to try with them.
The nutrition for 1 serving (2 tablespoons) of the shrub made with Lakanto sweetener is:
8 cals / 21.7g carbs / 20.3g fiber / 1.4g net carbs
Now scroll down and see all these cool preserving recipes my friends have for you to use with your fresh Florida strawberries!
Strawberry Mint Shrub Drink (low carb)
This strawberry mint shrub drink is a delicious way to preserve fresh strawberries in season right now. Once called drinking vinegars, this sweet and tangy drink can be enjoyed with or without alcohol and is low carb too!
- 2 cups strawberries, cleaned and chopped
- 1 ¼ cup Lakanto (monk fruit sweetener) *see note
- 1 ¼ cup apple cider vinegar
- 2 tablespoons mint leaves, minced (double if using on a salad)
Add strawberries, vinegar, sweetener and half of the mint to a sauce pan.
Bring to a boil and then reduce heat to a simmer.
After about 10 minutes, use a potato masher and mash fruit to release more juice.
Simmer until it thickens and becomes a syrup like consistency.
Strain into a bottle or jar. Refrigerate until ready to use.
To serve, add 2 tablespoons of the syrup to a glass of seltzer water. See post for more ways to use.
Note* I use Lakanto sweetener which is monk fruit in this recipe to keep it low carb. You can use the sweetener of your choice. However if you don't care about the carbs, you can use white sugar, coconut sugar or even honey. Each will give a different but interesting taste to the shrub.
How to Preserve Strawberries
- Chocolate Strawberry Cream Whoopie Pies by Soulfully Made
- Homemade Strawberry Pie Filling by Flour On My Face
- Strawberry Kiwi Crumb Bars by Pies and Plots
- Strawberry Mint Shrub Drink by My Life Cookbook
- Strawberry-Banana Jam French Toast with Strawberry Butter by Authentically Candace
- Make-Ahead Quick Oatmeal with Dehydrated Strawberries by Simple and Savory
- Strawberry Basil Chocolate Discs by Desserts Required
- Strawberry Cacao Crunch by Wholistic Woman
- Strawberry Coconut Granola using Dehydrated Strawberries by My Sweet Savings
- Strawberry Marshmallows using Dehydrated Strawberries by Recipes Food and Cooking
- Strawberry Banana Acai Bowls by Family Foodie
- Strawberry Chutney Baked Brie by A Kitchen Hoor’s Adventures
- Strawberry Lemonade Blondies by Cindy’s Recipes and Writings
- Strawberry Swirl Cheesecake by Hezzi-D’s Books and Cooks
- Strawberry, Thyme, and Goat Cheese Hand Pies by Casa de Crews
- Cod Tacos with Pickled Strawberry Slaw by Caroline’s Cooking
- Herbed Goat Cheese Crostini with Vanilla Pickled Strawberries by Books n’ Cooks
- Pickled Strawberry Cocktail by Sunday Supper Movement
- Quick Pickled Strawberry Salad by Helpful Homemade
- Strawberry Fizz Cocktail by Hardly A Goddess
- Yogurt Parfait with Pickled Strawberries by Renee’s Kitchen Adventures
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