Pink Lady Rose Elixir: Between Shrub and Oxymel, a Ruby Concoction
Pink Lady Rose Elixir: Between Shrub and Oxymel, a Ruby Concoction
I have long loved making shrubs, vinegar based drinks that capture the bright flavors of fresh fruit, herbs and spices. Mixed into sparkling water, they become refreshing sips with both deliciousness and the gentle benefits of apple cider vinegar.
As an herbalist, I’m always looking for ways to bring more nourishment and medicinal benefit into the foods and drinks I create. One of my favorite approaches is through oxymels, vinegar and honey preparations that draw out more of the therapeutic qualities of herbs and botanicals through a longer extraction process. Shrubs usually infuse for just a few days, while oxymels often steep for four weeks or more to fully extract their benefits. This ruby concoction sits somewhere in between, offering more depth and flavor than a standard shrub without reaching the full potency of a classic oxymel.
Adding a small splash of alcohol to preparations that don’t call for it, such as shrubs, fire ciders and oxymels, can awaken the herbs and help release more of their qualities. It isn’t necessary for every preparation and isn’t suitable for children or anyone avoiding alcohol, but in small amounts it’s a tool I like to use. One day, when I was in an online class with Adriana Ayales of Anima Mundi Herbals, I noticed she approaches some of her preparations in a similar way. It was a wonderful confirmation that the technique I had been intuitively using in my own practice was valid and effective.
Ingredients:
Pink Lady apples
Rose petals
Rose hips
Hibiscus, a touch
Cardamom
Vanilla
Raw organic sugar
A splash of 100 proof vodka
Apple cider vinegar
Raw local honey
Method:
1. Macerate the fruit and herbs
Combine apples, rose petals, rose hips, hibiscus, cardamom and vanilla with the raw sugar and vodka. I prefer a slightly lower sugar ratio than classic shrubs, especially since I’ll add honey later if moving more toward oxymel. Let this sit, covered, for three days so the sugar and alcohol can pull juices and aromatic compounds from the fruit and botanicals.
2. Add the vinegar
Pour the apple cider vinegar directly into the fruit, sugar and alcohol mixture instead of straining first and adding it only to the liquid as in a typical shrub.
3. Seal and rest
Make sure your jar is airtight and let it sit for one to two more weeks. Shake gently every day or so to keep the fruit and herbs submerged. This helps even infusion and protects the mixture from oxidation.
4. Strain, bottle and add honey
Once the infusion has rested, strain out the solids and bottle the ruby red liquid. Stir in 2 tablespoons of raw local honey for a touch of natural sweetness and nourishment. The result is vibrant, deeply flavorful, and sits between a refreshing shrub and a nourishing oxymel.
Creative InvitationPlay with it. Adjust ingredients, explore flavors, and trust your intuition. Let your creativity guide you.
Whether you add it to mocktails, cocktails, smoothies, soups, or drizzle it on cheeses or desserts, this ruby liquid offers a beautiful balance of refreshment and nourishment to savor.