Peach and Mexican Mint Marigold Shrub
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Courtesy of Justin Chamberlain of Dai Due
Easy
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PrintIngredients
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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