- 1 cup overripe bananas
- 1 cup apple cider vinegar, preferably organic
- 1 tbps ground turmeric
- 1-1.5 cups granulated sugar (see editor's note), preferable organic
Cut bananas into 1″ pieces.
Add bananas to pint-sized (or larger) mason jar (or other airtight glass vessel), set aside.
Over medium heat combine apple cider vinegar and sugar; stir until the sugar dissolves.
Pour hot vinegar mixture over turmeric and bananas and seal immediately.
Let steep on counter for at least 3 days; more is better.
After a week, strain the shrub thru a fine mesh strainer. Transfer to a glass bottle and store. Will keep several months, refrigerated.
Save the banana pieces to make a delicious salad dressing by blending them with additional, unsweetened, apple cider vinegar.
More often than not, a 1:1 shrub is what you will need, so use 1 cup of sugar.
RFCI cocktail calls for a 3:2 syrup, where as the mocktail uses 1:1.
To make both, start with one cup of sugar because this recipe can be split. Make the 1:1 syrup, let it steep then strain it as instructed. Then, simply split it into two jars and -in one- add 50% of the volume's worth of sugar to one (so, if you partition off a half a cup of finished shrub, add a quarter cup of sugar to it). You may need to gently warm the mix to get the sugar to fully dissolve.
That will yield you some 1:1 syrup and some 3:2 out of the same batch.