Prickly Pear & Grapefruit Shrub Recipe
Make Prickly Pear & Grapefruit Shrub Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base shrub ingredients
Method
Prepare prickly pear and grapefruit juices
- 1
Prickly pear preparation
Put on gloves to handle prickly pears. Peel and scoop the flesh. Blend until smooth, then strain through a fine-mesh sieve or cheesecloth to remove seeds and hard membranes. You should have about 2 cups of smooth prickly pear juice.
- 2
Grapefruit juice
Juice enough grapefruit to yield 1.5 cups of fresh grapefruit juice. Strain if desired.
Make the shrub syrup
- 3
In a saucepan, combine prickly pear juice, grapefruit juice, sugar, and vinegar.
- 4
Warm over low heat, stirring constantly, until the sugar dissolves completely and the mixture is well combined.
- 5
Add grapefruit zest and mint leaves to the saucepan. Simmer for 2–3 minutes to infuse flavors.
- 6
Turn off heat and let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour, preferably 2–4 hours to meld flavors.
- 7
If using water, add it now to adjust thickness. Strain off the zest and mint leaves before bottling.
Storing and serving
- 8
Pour the cooled shrub concentrate into a clean bottle or jar and refrigerate. It will keep for 1–2 weeks.
- 9
To serve, mix 1 part shrub concentrate with 4 parts cold still or sparkling water, over ice. Adjust to taste.
- 10
Garnish with a twist of grapefruit peel or a mint sprig if desired.