• Beet, Maple and Balsamic Shrub


    6 to 8 Portions

    • Ingredients
    • Dark red beets, medium, peeled, thinly sliced
      2 ea.
    • Pink peppercorns
      1 Tbsp.
    • Lemon peel
      1 piece
    • Bay leaves, fresh
      5 ea.
    • Water
      6 oz.
    • Maple syrup
      12 oz.
    • Balsamic vinegar
      8 oz.

    • Ingredients
    • Mason Jar, glass, 1 quart
      1 ea.

    • Ingredients
    • Bay leaves
      as needed
    • Pink peppercorns
      as needed
    • Bourbon
      as needed
    • Ice
      as needed


    1. Place the beets, peppercorns, lemon peel and bay leaves in the mason jar.
    2. Bring the water and maple syrup in a saucepot, and bring to a boil for 4 minutes, being careful not to let it boil over.
    3. Pour the hot syrup over the beets.
    4. Add the balsamic vinegar and stir. Allow to cool to room temperature.
    5. Place a lid on the jar and store at cool room temperature or in the fridge.
    6. Use to flavor sparkling water or in champagne.
    7. For a delicious cocktail, mix 1 part shrub, 1 part Bourbon or Rye and a splash of sparkling water over ice. Float a few pink peppercorns and a bay leaf for garnish.
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