Shrub (drinking vinegar)

Name: Shrub (drinking vinegar)
Yield: 1000 g
Cuisine: Italian
Ingredients: 1 parte Grated vegetables; to taste Aromatics to taste (spices, citrus zest, ginger...); 1 parte Sugar; 1/2 part of the syrup Apple cider vinegar

A syrup made of fruit or vegetables, sugar and vinegar: an old preparation born as a preservation method. Balanced between sweet and sour, here we are interested in using it for sorbets.

A recipe by Andrea Rapanaro

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The mix

Ingredients

1 kg

Base

Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient	Weight	%
Grated vegetables	1 parte
Aromatics to taste (spices, citrus zest, ginger...)	to taste
Sugar	1 parte
Apple cider vinegar	1/2 part of the syrup

Your quantity, the same recipe.

From formula to gelato

Method

Mix the grated vegetables with the sugar and the aromatics.
Let it macerate in the fridge for 2 days, in a closed container.
Extract the juice by pressing the mixture well through a fine sieve.
Weigh the liquid obtained and add half its weight in apple cider vinegar.
Mix well and store in the fridge in a tightly closed bottle.

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Going further

Technical notes

Variations: Beetroot and zest (for 1 kg beetroot, the zest of 2 lemons); Carrot and ginger (for 1 kg carrots, 20 g grated fresh ginger); Celeriac and green apple (2/3 celeriac, 1/3 green apple, grated).

Behind the recipe

Andrea Rapanaro

CucinaLi

Hi, I'm Andrea Rapanaro, founder of CucinaLi and author of Gelato Project.

I created Gelato Project to make artisan gelato more understandable, replicable and accessible even outside a professional lab. Starting from the meeting of cooking, technique and balancing, over the years I have developed recipes, guides and digital tools for people who want to really understand how a mix works, not just copy it.

With Gelato Project I pursue a practical, continuously evolving approach based on testing, method, curiosity and attention to the final result.

Meet Andrea

https://www.cucina.li