0 (0)


Strawberry-lime sweet & sour

Strawberry-lime sweet & sour
Los Angeles Times

Shrubs -- they're not just for hiding in! Tart, acidic and weirdly, wonderfully refreshing, drinking vinegars known as "shrubs" are finding a savory home on a growing number of Los Angeles drink menus. Sometimes they're added to soda water as ... Read more

Total time: 20 minutes, plus several days marinating time | Makes about 5 cups sweet & sour
  • 3 cups strawberries
  • 2 makrut lime leaves
  • 1 quart Champagne vinegar
  • 4 cups sugar
  • Salt
  • Soda water

Step 1In a large, 2-quart glass jar, mash the strawberries. Pour over the vinegar and cover with a non-metal lid. Place in a cool, dark place for 7 to 10 days.

Step 2Pour the strawberry mixture into a medium stainless steel pot and add the sugar, makrut lime leaves and a pinch of salt. Boil the mixture for 10 minutes.

Step 3Strain the mixture into sterilized jars and cool.

Step 4To serve with soda water, mix 1 part sweet & sour with 4 parts soda water over ice and serve immediately.

Note: From Josef Centeno of Baco Mercat. Makrut lime leaves can generally be found in Thai and East Asian markets. The sweet & sour syrup also can be used in cocktails; add to taste with your favorite clear spirit and top with soda.


Peach sangria popsicles
Peach sangria popsicles

Butterscotch pot de creme
Butterscotch pot de creme

German chocolate cake as brownies
German chocolate cake as brownies

Cabbage Rolls With Lamb and Pine Nuts
Cabbage Rolls With Lamb and Pine Nuts

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Bacon bloody Marys
Plum sour
25 Degrees' chocolate milkshakes