Simple Chocolate Shrub Recipe (Cold Process) This recipe adapts the traditional fruit shrub method, using cocoa powder for the chocolate flavor.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine Ingredients: In a clean glass jar, mix the sugar and cocoa powder thoroughly. Add Vinegar: Pour the apple cider vinegar into the jar. Stir or shake well until the sugar and cocoa are dissolved into the vinegar to form a syrup. Infuse: Cover the jar with a lid and place it in the refrigerator. Let the mixture infuse for at least 48 hours to a week. Shaking the jar once a day helps to ensure everything is well combined and the flavors meld. Strain (optional): Since there are no fruit solids, straining isn't strictly necessary unless there are any undissolved cocoa lumps. You can strain through a fine mesh sieve if desired. Store: Transfer the finished chocolate shrub to a clean bottle or jar. It can be stored in the refrigerator for several months. To Serve To enjoy your chocolate shrub, mix 1 to 2 tablespoons of the syrup with sparkling water over ice. You can also use it in cocktails, such as with bourbon.