Butternut Squash and Sage Shrub Recipe
A simple homemade drinking vinegar infused with butternut squash and sage creates fabulous fall mocktails and cocktails.
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Instructions
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Heat apple cider vinegar in a medium saucepan over medium heat, then stir in sugar until dissolved, reducing heat to a simmer.
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Add butternut squash and sage, then cover and simmer for 10 to 15 minutes until the squash is tender.
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Remove from heat, lightly smash the squash, then cover and steep for 3 hours.
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Strain the liquid to remove squash and sage.
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Bottle the shrub, seal, and refrigerate for 3 to 4 days before use.
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To make a drink, combine 1 1/2 ounces of shrub with 6 ounces of cold seltzer, ginger ale, or water, then stir.