Fermented Vanilla Apple Shrub

Instructions

1. Wash and slice the apples, removing the core and seeds. Leave the skin on as it adds a lovely color and flavor to the shrub.

2. In a medium saucepan, combine the organic cane sugar, split vanilla bean, apple cider vinegar, and filtered water. Bring to a gentle simmer over low heat, stirring occasionally until the sugar is completely dissolved.

3. Add the sliced apples to the saucepan. Simmer gently for about 10-15 minutes until the apples soften but are not mushy. Keep an eye on them to ensure they maintain their shape and do not overcook.

4. Remove the saucepan from the heat and let the mixture cool to room temperature. Once cooled, strain the liquid through a fine-mesh sieve into a clean glass jar, gently pressing the apples to extract all the flavorful syrup. Discard the solid apple pieces.

5. Cover the jar with a clean cloth or paper towel secured with a rubber band to allow airflow while keeping out dust and insects. Place the jar in a cool, dark place for 3-5 days, stirring the contents once a day.

6. After the fermentation period, taste the shrub. If it's too tangy, you can sweeten it with a bit more sugar or balance the flavors with a touch of water. Adjust to your preference.

7. Strain the shrub once more to remove any sediment that may have settled. Transfer the strained shrub to a clean glass bottle or jar with a tight-fitting lid for storage in the refrigerator.

8. To enjoy your Fermented Vanilla Apple Shrub, mix a splash of it with sparkling water for a crisp and tangy drink. You can also get creative by incorporating it into cocktails, salad dressings, or marinades for a flavorful twist.