Recipe from CSA member Joel Peterson
6-8 super ripe peaches
8 leaves of organic sage leaves
1 cup organic raw can sugar
1 cup organic raw unfiltered apple cider vinegar
2 cups ice cold water
Wash and chop peaches, drop in sage, and use a blender or juicer to completely liquefy peaches and sage. Strain with wire mesh, pressing with a spatula to get all possible juice. Thin out resulting juice with 1-2 cups of ice cold water. Try some as-is to see if anything is needed before continuing to make shrub. Dissolve a cup of organic raw cane sugar with a cup of organic raw unfiltered apple cider vinegar. Whisk in 2 cups of peach-sage juice. Bottle and refrigerate resulting shrub. You might have some extra resulting peach-sage juice so refrigerate leftovers and share
with those that aren’t into the refreshing sourness of the vinegar. Mix shrug with sparkling water, club soda, or your favorite libation.