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On the other hand, people did
partake of concoctions with enchanting names like “syllabub”
and “shrub.” With syllabub, a creamy blend, the main
point was spooning up the airy froth on top. For a long time,
this foam was thought to be the result of shooting milk directly
from a cow’s udder into a pitcher containing a sweet blend
of cider and spices, but modern experiments disproved that theory.
The secret, it turns out, was simply whipping it up by hand.
Shrubs rely on the bracing tartness
of vinegar. Old cookery books indicate they were made by crushing
fresh raspberries or other fruit in vinegar, leaving the mixture
overnight, straining it and sweetening it to taste. Eventually,
recipes including milk appeared. Today, I make shrub using fruit
juices, topping off the glass with refreshing, ice cold club
soda.
Strawberry Shrub - Serves 4
1 1/2 pints fresh strawberries,
hulled and sliced
1/4 cup sugar
3/4 cup fresh orange juice
1/2 cup reduced-fat (2 percent) milk
2 cups chilled club soda
4 mint sprigs, for garnish
Place berries, sugar and orange
juice in blender. Whirl until berries are pureed. Add milk, and
blend until smooth.
Divide purée among 4
chilled glasses. Top off each glass with 1/2 cup soda. Garnish
with mint. Serve immediately.
Per serving: 117 calories, 1
g. total fat (<1 g. saturated fat), 26 g. carbohydrate, 2
g. protein, <1 g. dietary fiber, 42 mg. sodium. |
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