Strawberry Basil Shrub
A refreshing way to enjoy overripe strawberries and capture the essence of early Summer
By the end of May in the Southeast, most strawberries are on their way out as temperatures rise. Many of us end up with overripe fruits that are wickedly sweet and a bit too soft, even for a fruit salad. Now, you *could* freeze them for smoothies or use them to make a steamed cake with layers of whipped cream and macerated berries, or you could try making a Shrub, which is also known as a drinking vinegar.
Shrubs can be created with almost any type of fruit at any time throughout the year, but in my opinion, they are often more enjoyable in the summer because the refreshing tanginess and cooling effect pair well with warmer weather.
If you've never tried a shrub, prepare to be pleasantly surprised. It's arguably the most refreshing beverage you could imagine, with a unique blend of vivid fruit flavor and sharp vinegar contrast. Pour it into a glass, add some fizzy water, and let it come to life. Including alcohol is optional, but it does add a delightful twist.
I enjoy creating fruit shrubs to store in my fridge and use as mixers.
This Strawberry Basil Shrub is a versatile creation that can complement a variety of spirits, such as vodka and tequila, allowing you to unleash your creativity in mixology.
This recipe can easily be substituted with any fruit you enjoy. Feel free to be creative.
By the way, not all shrubs need to be fermented. If you’re in a time crunch, you can easily create a fruity simple syrup on your stove and add it to a malt vinegar.
In this recipe, I will use fermentation and a "cold infusion." I stand by fermenting my shrubs because not only does it add a complex and delicious flavor, but it also contains helpful bacteria that are great for improving gut health.
This shrub should not be confused with kombucha, which is made from fermented black or green tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast).
Before I begin, I mentioned in my last post that I was going to share about a cookbook that changed my life. This Strawberry Basil Shrub and the following two recipes and posts will revolve around and draw inspiration from The Art of Fermentation, by Sandor Ellix Katz. It’s the companion to Wild Fermentation and both books are a fantastic intro to fermentation that helped me get started making sauerkraut, kimchi, craft beer, kombucha, fermented chili pepper hot sauce, and a lot more.
I have always loved pickles. As a child, I used to enjoy a quick dinner of dill pickles, potato chips, saltine crackers with butter, and tinned fish.
I started experimenting with making my own sauerkraut in a crock and brewing various flavor combinations of beer and mead in large carboys when my son was born. Since he slept a lot, I would ferment things in my kitchen while waiting for him to wake up.
I have always been fascinated by fermentation, and that fascination continues to this day.
Fermented foods were not a human invention; rather, they are natural phenomena that people observed and learned how to cultivate.
Up to one-third of all food consumed globally by humans is fermented, and collectively, fermented food production represents one of the largest industries in the world.
The science and art of fermentation is, in fact, the basis of human culture—without culturing, there is no culture. Nations that still consume cultured foods, like France with its wine and cheese, and Japan with its pickles and miso, are recognized as nations that have culture. Culture begins at the farm, not in the opera house, and binds a people to a land and its artisans. Many commentators have observed that America is a nation lacking culture—how can we be cultured when we only eat food that has been canned, pasteurized and embalmed? How ironic that the road to culture in our germophobic technological society requires, first and foremost, that we enter into an alchemical relationship with bacteria and fungi, and that we bring to our tables foods and beverages prepared by the magicians, not machines.
-Sandor Katz, Wild Fermentation, Art of Fermentation
In January, I prepared a lot of "fridge pickles" in advance so that the brines would be ready for adding my fresh summer produce as the season arrived. I believe most vegetables (and some fruits) can be pickled. While they may be an acquired taste, fermented foods in moderation are incredibly healthy for you.
The bacterium Helicobacter pylori, which used to be common in humans and found in the stomach, is now present in less than 10 percent of American children. Its numbers are declining, possibly leading to extinction. I'm curious about the amount of Helicobacter pylori present inside me based on the fermented foods I consume! ¯\_(ツ)_/¯
My pickle brines typically consist of salted spring water and spices. Next week, when I share my favorite Daikon Radish Pickle recipe, I will delve more into "quick pickle" and brine making.
Primeaux Strawberry Basil Shrub Recipe
It’s the best shrub I’ve ever made!
Ingredients:
1 pint of strawberries (the riper, the better)
1 tablespoon balsamic vinegar (enhances the strawberry flavor and adds complexity)
1 cup Demerara or raw Turbinado sugar (coarse, not fine)
1 cup fresh basil, chopped
1/2 cup dried basil
1 cup apple cider vinegar —Apple cider vinegar contains a “mother" or a "SCOBY" and helps ferment this recipe. Using any other vinegar as a base would not work.
Instructions:
Prepare the Strawberries:
Hull (remove the green tops) and dice the strawberries. Place them in a bowl.
Sprinkle the sugar over the strawberries and stir until they are evenly coated.
Cover the bowl and refrigerate for 1-3 days, allowing the strawberries to macerate (soften in the sugar) until all the sugar has dissolved.
Make the Vinegar Mixture:
In a separate container, combine the strawberry tops and a few diced strawberries with the fresh and dried basil with the apple cider vinegar.
Add 1T of balsamic vinegar
Let the mixture sit on your kitchen counter, covered, for 2-3 days. This process is the cold infusion and fermentation. You can leave it for up to five days. The basil and strawberry tops will flavor the vinegar mixture and turn the vinegar a beautiful red.
Strain and Storage:
Strain the strawberry and basil-infused vinegar to remove all fruit and leaves. Also, strain the strawberry syrup away from the macerated strawberries. Save the strawberry pulp for topping on pancakes and ice cream or as a jam, steam cake filling, or simply enjoy with yogurt or cream. I like to save a bit to add to finished drinks as a fun garnish.
Combine both mixtures in a clean jar, cover it, and refrigerate. This shrub will keep for at least 6 months in your refrigerator. The flavor will enhance over time and become more complex and delicious.
Serve:
Add ice cubes to a 12-oz. tumbler and pour in a 1:1 ratio of the Strawberry Basil Shrub and your choice of mixer (sparkling water, 1 shot of vodka, or 1 shot of tequila). If you’re adding alcohol, make sure to add club soda or a sparkling beverage to add some bubbles! This shrub also tastes excellent with a splash of ginger beer.
Add a splash of lemon or lime juice
Garnish with a basil leaf
I have been working hard to create pieces for Blade Show Atlanta, the world's largest knife show, over the past few weeks. The countdown is real, y’all. It's just 8 days away. I want to emphasize how important this show is to me. In the past, I've only ever attended, and this will be the first year I am “exhibiting.” I have to drive three hours to arrive at the venue a day before the show to set up, and then stay a day after to tear down. The Cobb Galleria, where the show is hosted, is massive, with over 900 exhibitors and 2 showrooms! My table is #26N, so if you’re planning to attend, please stop by for my kitchen knives, cool new stickers, merch, giveaways and happy hour beers. On Friday June 7th at 1 pm, I’ll be at the Damasteel Booth #738 talking about my processes using that steel.
Damasteel is an amazing Swedish company, and I have been fortunate to work with their fabulous stainless Damascus steel for some time now. I even made a video about acid etching Damasteel and have won a few awards during the Damasteel Chef Invitational including Best in Show, Best Cleaver and Best Bread Knife. This year’s Damasteel Chef Invitational Online will be on November 16th, 2024, which also happens to be Kate’s birthday, so you know I’m gonna be making a delicious steamed cake and cut into it with a brand new knife!
I’ve got a hilarious long-form video premiering Sunday over on my Primeaux YouTube channel on Sunday, June 2nd at 12pm EST. Join us for a live watch party in the chat while I make my unique creation, Chamoy Pickle Sushi, which is definitely the world's most disgusting and epic dessert!
Thanks for reading and subscribing. These recipes will always be free, and paid subscribers will get something extra coming very soon, and it will be a lot of fun!
-The Knife Man John Phillips
Phillips Forged & Primeaux Kitchen Cutlery
I really enjoyed the delicious strawberry basil shrub! I also loved learning more about the Art of Fermentation.