Rosemary-Tangelo Shrub Mocktail

A savory Thanksgiving mocktail

This Thanksgiving mocktail only contains five ingredients, making it a perfect beverage for a Thanksgiving host.

This recipe is courtesy of Serious Eats.

242
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 sprigs rosemary
  • 1 Cup sugar
  • 1 Cup freshly squeezed tangelo juice from medium sized tangelos
  • 1 Cup apple cider vinegar

Directions

Combine rosemary sprigs and sugar in a bowl, cover with plastic wrap and let sit at least 8 hours or overnight. Add juice to the bowl and stir to help start to dissolve sugar. Let sit, covered, overnight, occasionally stirring. Pour mixture through a fine mesh strainer into a bowl, add vinegar, and stir to combine. Then, transfer to a bottle or airtight container using a funnel. Seal and store in fridge. After 3 days, start tasting for desired flavor: The shrub will mellow the longer the vinegar sits with the juice and rosemary essence. After 5 or 6 days, shrub should be ready to use.

Rosemary Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Rosemary Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
0.6g
0.9%
Sugar
55g
N/A
Saturated Fat
0.2g
1.2%
Protein
0.6g
1.3%
Carbs
59g
20%
Vitamin A
28µg
3%
Vitamin C
15mg
24%
Calcium
46mg
5%
Fiber
2g
8%
Folate (food)
16µg
N/A
Folate equivalent (total)
16µg
4%
Iron
0.7mg
4%
Magnesium
16mg
4%
Monounsaturated
0.1g
N/A
Niacin (B3)
0.3mg
1.3%
Phosphorus
19mg
3%
Potassium
176mg
5%
Sodium
6mg
N/A
Sugars, added
50g
N/A
Zinc
0.1mg
0.9%

Around the Web