Created by Maggie Meskey, Salt of the Earth in Pittsburgh.
This is a great way to load up on good-for-you veggies, in a pasta sauce the whole family will love…use any veggies you like… we’ve suggested some of our favorites. When served with whole-wheat pasta, you have a supercharged, healthy meal that tastes great too!!
Place the first four ingredients into a shaker, add ice and shake. Strain into a tall, ice-filled glass and top with a bit of soda water. Garnish with a few sprigs of chocolate mint and fresh berries. Cheers!
Red Berry Shrub
Shrubs have a long history in Pennsylvania as a way to preserve fruit…and, in this case, help summer style drinks last long into the cooler days of autumn.
One pint of raspberries
Wash the fruit and place it into a wide-mouthed glass jar. Add the sugar and mint and muddle until all of the sugar starts to absorb the fruit liquids. Seal tightly and store in a cool place for 24 hours to let the fruit and sugar macerate.
After 24 hours, remove the mint from the mixture and discard. Add both vinegars and the finely cracked black pepper. Seal tightly and shake well. Store this mixture for exactly one week in a cool place. Shake mixture at least once daily.
In a large glass or non-reactive bowl strain the mixture (through as fine a sieve possible), pressing the mixture with the back of a spoon to extract as much of the juice as possible. Strain through cheesecloth into a glass jar and seal tightly. Store in the refrigerator.
Pineapple Sage Syrup
Place ½ cup sugar and ½ cup water in a small saucepan. Bring to a boil, remove from heat. Add 15-20 leaves of pineapple sage. Cover the syrup and steep for 30 minutes; remove leaves. Cool completely, cover and store in the refrigerator. as seen