Lavender Kumquat Shrub
Lavender, kumquats, honey, and apple cider vinegar blend seamlessly into a refreshing and nourishing drink for spring. Just add ice and sparkling water!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound whole kumquats, quartered ((about 3 cups / 450 grams))
- 1 cup mild honey ((12 ounces by weight / 340 grams))
- 3 tablespoons lavender buds
- 1/2 cup fresh Meyer lemon juice ((4 ounces / 120 mL) )
- 1 cup apple cider vinegar ((8 ounces / 240 mL) )
- ice and fizzy water
Instructions
- 1
Place the kumquats, honey, and lavender in a glass bowl or large jar and muddle to draw out the juices and oils from the citrus. Stir in the lemon juice and vinegar. Cover the shrub and let it sit at room temperature for 2 full days. After two days, strain the shrub, pressing on the solids to extract as much liquid as possible. (The kumquats can be saved – see headnote for suggestions.)
- 2
Store the shrub in the refrigerator for up to a month. To serve, pour a few tablespoons into a glass. Add ice and fizzy water until you like the way it tastes; 1 part shrub to 3 or 4 parts fizzy water is usually about right. Enjoy.