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Peach and Mexican Mint Marigold Shrub
Category:
Beverages
Seasons:
August
,
July
,
June
Courtesy of Justin Chamberlain of Dai Due
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Ingredients
For
1
Serving(s)
Recipe
2
ounce(s)
peach and Mexican mint marigold shrub syrup
8
ounce(s)
soda water
Peach and Mexican Mint Marigold Syrup
1
cups
organic raw sugar
1
cups
filtered water
2
ripe peaches, washed, pitted and diced
1
tablespoons
Mexican mint marigold leaves (reserve flowers for garnish)
1
cups
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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