*Sweet , juicy early fall peaches combine with soothing chamomile in this fizzy Peach + Chamomile Shrub.
I have to get one last shrub recipe in before the snow sets in. Seeing as our mountains are already dusted with a fine layer of snow, my time might be short. Wait….who am I kidding. Cranberries season is coming and that will indubitably require a little shrub-age.
Summer burnt out quickly this year and it’s residual smoke that you may refer to as an Indian summer was snuffed out by a ruthless cold front that also snuffed out my peaches. I knew I wouldn’t get to picking and preserving them (or peach-pie’ing them) in time so I gave most of them away to neighbors. I did happen to save a few for important things, however. Like a shrub.
You all know how I feel about the magical drink they call a shrub.
Sweet peaches are muddled with honey and apple cider vinegar, left sit for a few days, blended into smooth peachy velvet, and then infused with a strong chamomile tea to make a soothingly sweet and tangy syrup that is mixed with sparkling water and served over ice.
Do note that the chamomile should not be steeped for longer than the recommended time or it will become bitter.
I usually recommend a ratio of 1 part syrup to 3 parts sparkling water, but in the case of this syrup I have to say I preferred a ratio of 1 to 2. I also lightened up on the vinegar a little bit so that the more delicate chamomile flavor could shine through.
If you still have peaches left from this years harvest, this would be a refreshing way to use them!
- 4 cups very ripe Peaches (about 4 large peaches), pits removed, thinly sliced
- 1 cup Raw Honey
- ⅓ cup Raw Apple Cider Vinegar
- ½ cup Boiling Hot Water
- 3 tablespoons Dried Chamomile
- Sparkling Water
- Peach Slices, to garnish
- Place the nectarines, honey, and vinegar in a large jar or seal-able container. Mash the peaches and honey together using a muddler or wooden spoon. Cover with a lid. Place in the fridge and let sit for 2 days, shaking occasionally. After two days, pour the mixture into a fine mesh sieve, pressing on the solids to strain out the fruit syrup (alternatively, you can blend the whole mixture and then strain it through a sieve to get the most fruit and flavor out of it). I prefer to blend the peaches with the liquid in a high speed blender - it gives the finished drink a nice body. If your blender does not completely puree the mixture to a very smooth consistency, you'll want to run it through a fine mesh sieve. Place syrup back in a container and refrigerate.
- Place the chamomile in a glass jar or heat-proof cup and pour the hot water over. Let the chamomile steep for 10 minutes, then pour through a fine mesh sieve, pressing on the solids with a spoon to extract all of the concentrated flavor. Discard solids. *do not let tea steep for more than 10 minutes. Chamomile has a tendency to become bitter when steeped too long.
- Let the strong tea cool completely. Add to the peach syrup and stir to combine well.
- Mix 1 part syrup to 3 parts sparkling water and pour over ice. You may like more or less syrup, depending on your preferences
- Garnish glasses with peach slices, if you like.