Jamun Shrub (Java Plum Drinking Vinegar)

A sip of summer! This pretty shrub is exactly that. A shrub is a non-alcoholic syrup made by macerating fruit in sugar and vinegar. It uses just three ingredients and the only effort required is to chop, mix, refrigerate and strain. Over time, the vinegar loses some of its pungency and absorbs the flavor of the fruit. The result is a tangy and sweet fruit concentrate that is both, delicious and refreshing. Enjoy it diluted with some chilled club soda or water. A pinch of black salt or a shot of gin are entirely optional. However you choose to serve it, it is a lovely way to savor seasonal fruit.

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Recipe

Jamun Shrub

(Makes 1 jar of concentrate)

Ingredients

1 packed cup sliced and pitted jamuns/Java plums (fresh or frozen)
1 cup sugar
1 cup apple cider or white vinegar
Chilled club soda or water and ice cubes, as needed
Pinch of black salt (optional)

Method

Combine the jamun and sugar in a bowl. Use a fork, wooden spoon, potato masher or clean hands to mash the fruit so that its juices are released. Transfer the mixture to a large airtight container and refrigerate for 24-48 hours.

After one or two days, stir in a cup of vinegar into the macerated fruit. Stir well and keep refrigerated for 4 days. Over time, the fruit will release its flavor and the vinegar will lose some of its pungency.

Strain the mixture through a fine mesh sieve lined with a piece of cheesecloth. Squeeze out all the juice from the jamuns. Tansfer the liquid to a clean glass jar (the leftover fruit can be added to a smoothie).

To serve, add 3-4 tablespoons of the jamun shrub into a glass. Top with chilled club soda or water (adjust the quantity to taste). Add a pinch of black salt and stir well. Add ice and enjoy!

Store the leftover jamun shrub refrigerated in an airtight glass jar for up to two weeks.