Accelerate the traditional slow-steeping Shrub process. This savory, tangy infusion is incredible when mixed with sparkling water for a refreshing botanical soda.
Ingredients
30 g fresh basil leaves
5 g whole black peppercorns
150 ml Apple Cider Vinegar (ACV)
100 g sugar or honey
Directions
Select Infuse Mode.
Tare the scale, weigh the basil and peppercorns in the Infuse Cup.
Pour in the ACV and sugar/honey.
Set up the cup with the stir bar and probe in MOJO1.
Set to 55°C for 30 minutes.
Strain and store in the refrigerator.
Recipe Note
Keeping the temperature at 55°C preserves the raw enzymes of the Apple Cider Vinegar while extracting the basil oils.
