Lavender Kumquat Shrub

The kumquat tree is dripping with fruit. I grab a kumquat as I cross the patio for that unusual sweet-tart experience. Marmalade is ahead but I’ve waited for the lavender to bloom so I could make lavender kumquat shrub. I did that recently.

Wikipedia has a fascinating article on shrubs and here’s a short excerpt.

The American version of the shrub has its origins in 17th century England where vinegar was used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season.[11][12] Fruit preserves made in this fashion were themselves known as shrubs[11] and the practice carried over to colonial America.[4][6] By the 19th century, typical American recipes for shrubs used vinegar poured over fruit—traditionally berries—which was left to infuse anywhere from overnight up to several days; afterwards, the fruit would be strained out and the remaining liquid would be mixed with a sweetener such as sugar or honey and then reduced to make a syrup.[6][8][13] The sweet-and-sour syrup could be mixed with either water or soda water and served as a soft drink, or it could be used as a mixer in alcoholic cocktails.[4][12][13] Shrubs eventually fell out of popularity with the advent of home refrigeration.[11][14]

This was my first experience making a shrub—kumquats, lavender, lemon juice, sugar and apple cider vinegar in this recipe. The website that inspired me is worth a look for the gorgeous photos—Lavender Kumquat Shrub. I altered her recipe and suggest another source for recipe guidance.

Read more about shrubs at Food52—How to Make Shrubs. I like their options for the cold and hot methods and suggestions for some very appealing combinations. I’m thinking my marionberries and nectaplums which will ripen soon could make some amazing shrubs; or maybe even my apricots I’m harvesting now with the lavender.

Mixed with sparkling water my lavender kumquat shrub is very refreshing. The blog where I found the recipe says it best: “It all just tasted like flowers and Spring—a little sweet, a little zippy and very refreshing with ice and fizzy water.”