Basil Peach ShrubBasil Peach Shrub

Step 1

Directions In a medium bowl, add the peaches and sugar. Toss together until the sugar is dissolved. Cover with plastic wrap and refrigerate overnight. The next day, toss the peaches again and refrigerate overnight (2 days total). On day two, add the vinegar and basil to the peach mixture and stir to combine. Cover tightly with plastic wrap and refrigerate for 7 to 10 days. Set a fine-mesh strainer over a medium bowl and strain the peach mixture, pressing all the liquid through the strainer with a wooden spoon or rubber spatula. Pour the peach shrub liquid into a mason jar, bottle, or container of your choice with a tight-fitting lid and store in the refrigerator until use.

Step 2

In a medium bowl, add the peaches and sugar. Toss together until the sugar is dissolved. Cover with plastic wrap and refrigerate overnight. The next day, toss the peaches again and refrigerate overnight (2 days total). On day two, add the vinegar and basil to the peach mixture and stir to combine. Cover tightly with plastic wrap and refrigerate for 7 to 10 days. Set a fine-mesh strainer over a medium bowl and strain the peach mixture, pressing all the liquid through the strainer with a wooden spoon or rubber spatula. Pour the peach shrub liquid into a mason jar, bottle, or container of your choice with a tight-fitting lid and store in the refrigerator until use.

Step 3

Directions In a medium bowl, add the peaches and sugar. Toss together until the sugar is dissolved. Cover with plastic wrap and refrigerate overnight. The next day, toss the peaches again and refrigerate overnight (2 days total). On day two, add the vinegar and basil to the peach mixture and stir to combine. Cover tightly with plastic wrap and refrigerate for 7 to 10 days. Set a fine-mesh strainer over a medium bowl and strain the peach mixture, pressing all the liquid through the strainer with a wooden spoon or rubber spatula. Pour the peach shrub liquid into a mason jar, bottle, or container of your choice with a tight-fitting lid and store in the refrigerator until use.

Step 4

In a medium bowl, add the peaches and sugar. Toss together until the sugar is dissolved. Cover with plastic wrap and refrigerate overnight. The next day, toss the peaches again and refrigerate overnight (2 days total). On day two, add the vinegar and basil to the peach mixture and stir to combine. Cover tightly with plastic wrap and refrigerate for 7 to 10 days. Set a fine-mesh strainer over a medium bowl and strain the peach mixture, pressing all the liquid through the strainer with a wooden spoon or rubber spatula. Pour the peach shrub liquid into a mason jar, bottle, or container of your choice with a tight-fitting lid and store in the refrigerator until use.