Strawberry Shrub & White Tea Cooler
As someone who doesn't drink, I often find that non-alcoholic cocktails can be overly sweet and lacking in complexity. This Strawberry Shrub & White Tea Cooler is a refreshing exception, perfect for summer.
Using tea in your summertime drinks is a great way to add nuance and depth without relying on simple syrup. white tea, with its floral and fruity notes, pairs beautifully with the tartness of the strawberry shrub, creating a balanced and sophisticated flavor profile.
A note on the apple cider vinegar: the suggested amount can be adjusted based on the sweetness of your strawberries. If your berries are more tart, you might want to use less vinegar. Conversely, if they're sweeter, feel free to add a bit more. Trust your taste buds and adjust accordingly.
INGREDIENTS
Strawberry Shrub
2 c (300g) fresh or frozen strawberries, hulled and quartered
1 c (200g) granulated sugar
1 c (240 ml) apple cider vinegar
Cooler
1 c (240 ml) brewed white tea, cooled
2 Tbsp - 1/4 c (30-60 ml) strawberry shrub
Ice, for serving
Optional sparkling water or soda, to top
Optional garnish: fresh strawberries, mint leaves
DIRECTIONS
Shrub
Add fruit to a sterilized jar and pour sugar on top. Stir and cover. Let sit for 1-2 days. You may need to stir periodically to ensure that the sugar all dissolves.
Filter out the syrup into a sterilized jar, pressing lightly on the solids to extract all the juice.
Add apple cider vinegar and stir. Store in the refrigerator.
Cooler
Add ice to a glass and pour in the white tea and the shrub. Top off with sparkling water, if using. Stir and garnish with a cut strawberry and mint.
Serves 1
NOTE
If you have the foresight, I particularly like to brew several cups of the tea and then chill it. When it comes time to make a drink I forgo ice and just mix in the shrub.