Mouthwatering Boat Recipes (mainly plant based)

[Sailor g]

strawberry + peppercorn shrub

2 cups strawberries, hulled and quartered
2 lemons, peeled
1 cup cane sugar
1 cup apple cider vinegar
30 black peppercorns, coarsely crushed
Using the oleo-saccharum technique, muddle the lemon peels with the sugar in a bowl. Cover the sugar mixture with plastic wrap and set aside for at least an hour.
Once the hour has passed, remove the peels from the sugar and add the hulled and quartered strawberries, along with the coarsely crushed peppercorns, to the bowl. Stir to incorporate.
Cover the strawberry mixture with plastic wrap, transfer to the refrigerator, and store for two hours.
Remove the mixture from the fridge and muddle the mixture even further, getting out as much juice as possible from the berries.
Add the vinegar to the strawberry mixture. Cover the bowl again, transfer the mixture back into the fridge, and store for two days.
Remove the mixture from the fridge, muddle the berries again and strain through a chinois or fine-mesh strainer into a clean Mason jar.
Store the shrub mixture in the fridge for a week to further integrate the flavors, before enjoying. Shake before using.