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Finger Lakes' Harvest Lemon Shrub

Finger Lakes' Harvest Lemon Shrub

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Ingredients: whole lemons, organic apple cider, organic large crystal cane sugar & water

vegan · gluten free  · non GMO

We have a special process that extracts the entire goodness from the lemon.  That’s why it is important that the lemons we use are clean, wax, pesticide and  fertilizer free.  The lemons are aged at low temperatures and then extracted fully. Then aged again in apple cider vinegar to bring out the oils without the addition of heat, making a very robust flavor with phenols that traditional store bought lemon juice simply does not have. Our lemons come from a single origin in the Florida panhandle owned cooperatively by a family farm in upstate NY.  As always they are non gmo, no waxes, fungicides or insecticides on the fruit or boxes.

Our shrubs are made from fruit, sugar, apple cider vinegar and in one case, spices. Shrubs can be enjoyed straight, or used as a base for exquisite cocktails, gourmet soda, dressings, and inspirational components in entrees and sides.

One of the most common questions we get are relate to how to use shrub and what the difference is between our shrubs and tonics. Our tonics are simply fruit shrubs made with no organic large crystal cane sugar and a little more ACV. They are aged, but only for a month or so.  Tonics are meant to be drunk with liquids, esp water for full absorption.  However some of our more adventurous customers are using them like shrubs, and loving it.  Here are some ideas:

  • 2 tablespoons in 8 oz of water
  • teaspoon of tonics in mineral or tonic water over ice.
  • measure 1/2 ounce,  hold on tongue for 10 seconds, shoot it, follow with water.
  • freeze cubes, drop in tumbler with tonic water for slow uptake
  • meat cleanse: rub over meats before cooking.

Shrubs and their derivatives have been used for centuries to preserve flavor and nutrients. Arguably the reason shrubs became widespread in early England and colonial America was because of its use as a masking agent. When water went fetid or beer went sour, shrubs rescued them by erasing the unpleasant sour and rancid taste, and replacing it with a known fruit flavor.  The same was true for early rum whiskey and wine, which did the same thing.

THUS, shrubs will make the finest natural water flavorBy the same extension shrubs are perfect for adding to soda water, tonic and mineral waters. That IS the way it was meant to be.  In spirits, wine or beer, shrubs have a historical thread.  You can add fruit or root flavor to any cocktail or make a mocktail. You can add shrubs to juice, tea, coffeecocoa, toddies, hot saki, and the list goes on.