Pittsburgh mixologist Alyssa McGrath creates a bright and beautiful concoction, the Blackberry Gin Shrub. It’s paradoxically dark and rich in both the color and flavor of fresh blackberries. This drink balances the sweet/tart intensity of the fruit with the crisp, botanical notes of gin. It’s all harmonized by the subtle, tangy kick of vinegar, which is a feature of a shrub. The result is a sophisticated and deeply flavorful cocktail that evolves with each sip, revealing layers of fruity sweetness, herbal complexity, and a bright finish. Perfect for sipping on a warm evening, this unique shrub is sure to be a memorable addition to your summer entertaining, offering a vibrant twist on traditional gin drinks.

What is a Shrub?

We’re sure you know all about shrub plants but what about in a cocktail? A shrub is a vinegar and fruit based drink often used in cocktails as a fruity and acidic element. This version of a shrub originates in 17th Century England; where its intent was to preserve fruit in the off-season. The variations are endless, starting with experimentation around different vinegar and fruit pairings. The most shrub-friendly vinegars are made from champagne, white wine, or apple cider.

Husk Cherry and Melon Sorbet

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Description

A refreshing twist on late-summer sweetness.

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Ingredients

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• ½ cup sugar
• ¼ cup light corn syrup
• ¼ cup water
• 2 1/2 pounds cantaloupe or honeydew melon—peeled, seeded, and cut into 1-inch pieces
• 2 cups husk cherries, husk removed

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Instructions

1. In a small saucepan, combine the sugar, corn syrup, and water and bring to a boil. Cook over moderate heat until the sugar dissolves, about 2 minutes. 

2. Remove from the heat. Let stand until cool, 30 minutes. 

3. In a blender, puree the cantaloupe and husk cherries until smooth. You should have 3 cups of puree. 

4. Stir in the sugar syrup. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. 

5. Pack the melon sorbet into an airtight plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet, cover, and freeze until firm, about 4 hours. Scoop into bowls and serve.

**If you do not have an ice cream machine, you can add the sorbet mixture to a large ziplock freezer bag and freeze for 8 hours, shaking the bag every hour or so. 


• Category: Desserts

Recipe by Alyssa McGrath

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