Spring has sprung and so has the price of celery as health nuts everywhere (California) believe in its curative powers . One article I read said it owes its magic abilities to “unidentified polar substances” among other things. Nothing against health nuts, in fact I might be one, but for me the jury’s out til they identify those aforementioned polar substances.
Celery does taste great though, and adds a certain fresh peppery flavour if juiced. When mixed with the slightly exotic taste of fennel ( is it exotic? sort of, right? ) it makes for a lovely refreshing shrub soda. Check out Daisy’s Dock for its use in a mocktail with cucumber, lime and mint.
Some Serious Green – the Recipe
- 1/2 cup celery, chopped fairly small (otherwise known as diced)
- 1/2 cup fennel, diced
- 1/2 cup sugar
- 1/2 cup mixed celery and fennel juice
- 1/2 cup raw organic apple cider vinegar
In a medium bow, mix the diced celery, fennel and sugar. Pound the vegetables into the sugar to release the unidentified polar thingies. Cover and let sit on your counter for 24 hours.
In a large jar mix the fennel/celery juice and the lime/sugar mixture. Shake for as long as you can or until the sugar dissolves. Strain through a sieve to remove the veg.
Add the vinegar to the mixture and pour into a sterilised jar. Keep the closed jar in the fridge, letting it mellow for a few days before drinking ( I, gasp, don’t sterilise the jar, nor do I wait to drink it, but I don’t want to kill you ….so sterilise, be patient).
To drink, mix 1 oz of shrub to 8-10 oz of soda or cold water. Can add the sweetener of your choice if desired. Will keep in the fridge for up to three weeks. Makes about 8 oz of shrub, recipe can be multiplied for a crowd.