Peach and Mexican Mint Marigold Shrub
Courtesy of Justin Chamberlain of Dai Due
peach and Mexican mint marigold shrub syrup
Peach and Mexican Mint Marigold Syrup
organic raw sugar
ripe peaches, washed, pitted and diced
Mexican mint marigold leaves (reserve flowers for garnish)
organic apple cider vinegar
Peach and Mexican Mint Marigold Shrub Directions
Heat the sugar and water in a medium saucepan over low heat until the sugar dissolves.
Add peaches and herbs and bring to a simmer.
Heat the syrup until it changes to a dark peach color and the fruit looks tired.
Add the apple cider vinegar and return to a simmer.
Fine-strain and chill.
Store in a mason jar in the refrigerator until ready to use.
To make the shrub, combine the shrub syrup with the soda water in a tall glass (about 12 ounces) filled with ice.
Garnish with Mexican mint marigold flowers.
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