Hey there and happy Monday!

You guys, I have had this recipe in my blog dashboard for about 2 weeks and am just getting around to posting! I wish I could blame it on being “just so busy!” but really, I think I have shiny object syndrome. Like I can pay attention to something for about 10 seconds until something shiny runs by and then I’m gone. I have the focus of a 5 year old and lately my brain has been particularly random.

Do you have similar struggles? Maybe? Possibly?

At the risk of being beyond cliche, can we have a quick chat about the weather? This past weekend was beyond gorgeous here in Ohio. 70 degrees and sunny! This was the most fabulous weekend we’ve had in quite some time, seeing as how the previous weekend we got 6 inches of snow. That’s the Midwest for you.

But seriously, this weather has gotten me SO excited for warm weather food! We have our new grill up and running and boy I have I missed grilling! We are entering the season of “Grill All The Things!”

I couldn’t be happier <3

But, to go with all that grilled goodness, we need to have some festive summer beverages, right? I am getting into my seasonal kick of shrub making. If you haven’t tried a shrub it’s basically a fruit and vinegar syrup that’s used as the base of a drink. I prefer a cold method of shrub making, and while a bit time consuming, it’s especially all hands off time. The mixture of fruit, sugar, and vinegar sounds flat out bizarre, but the vinegar brings a tanginess and thirst-quenching characteristic that is unmatched by other refreshing coolers. Shrubs can be spiked with some gin or some vodka, but honestly, I they’re awesome without. Plus, the kiddos get into the tangy fruit flavors and it’s fun to have some kid friendly drinks around.

This pineapple kiwi shrub is my newest version, having gone for strawberry, blackberry peach, or raspberry in the past. This year, I’m breaking out of my comfort zone of berries! I have been on a serious kiwi kick, so I used kiwis along with some seriously sweet fresh pineapple and the pineapple kiwi shrub syrup turned out lovely, and delicately subtle. The cider vinegar mellows out after several days in the fridge and softens in it’s flavor. Still tangy, but less sharp.

I have been serving these Pineapple Kiwi Shrubs two different ways. First is to fill a glass with ice and add a few tablespoons of the finished shrub syrup. Top it off with your choice of seltzer water or sparkling water. My iSi Soda Siphon that my husband gave me for Christmas has been so much fun to have around! It makes a mean gin and tonic (my favorite version with Jack Rudy’s tonic syrup is to die for and will be showing up here on JT very soon) but is also great to have around for fruit fizzies for the kids. Fruit fizzies are pretty much any homemade flavored soda water including a killer Pineapple Kiwi Shrub.

The second way is to basically make a deluxe shrub syrup slushy! Blend up the syrup with ice and a bit of water and either sip it through a straw or eat it with a spoon. It’s freaking amazing on a hot Spring day!

Can you tell I am jazzed about the weather?!

If you’ve never tried a shrub, give it a go! It’s a great way to use up fruit that is on the verge of being over ripe or past it’s prime. Chop it up, mix it with sugar, and pop it in the fridge for a few days. Strain out the solids and mix with some vinegar – boom! Shrub syrup!

If you give it a try, let me know what you think!

Happy Monday!

The post Pineapple Kiwi Shrub appeared first on Jelly Toast.

Read the original on: Jelly Toast