Baharat Spiced Apple Shrub

Makes about 2½ cups. 

Shrubs are fruit-infused drinking vinegars which have been made and enjoyed in the Middle East since ancient times. Tart and refreshing, they are delicious mixed with sparkling water or used in cocktails.

4 cups diced apples*
4–5 frozen red raspberries, optional*
¾ cup sugar
¼ teaspoon salt
2½ cups raw cider vinegar
1 tablespoon Bazaar Baharat

 Put the apples, raspberries, sugar, and salt into in a large bowl; stir gently to coat the fruit with the sugar. Set aside for at least an hour, stirring the apples once or twice.

 Transfer the fruit and accumulated juices to a large jar; stir in the vinegar. Cover tightly and put the jar into the fridge for two to three days. (Gently shake the jar once or twice a day.) On the fourth day, open the jar and add the Bazaar Baharat. Stir, cover, and return to the fridge for one more day.

 Strain through cheesecloth, reserving the liquid and discarding the fruit. Decant the shrub into a clean jar, cover, and store in the fridge.

 * From two or three large apples, with the skins on. The raspberries are added for color and aren't essential to the flavor of the shrub.


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