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Hibiscus-Strawberry Shrub & Sweet Wine Soda

Early Summer 2019
F201903057.jpg
food and drink

BY: Victoria Walsh

Make hosting life easy by putting together a large pitcher of this summery cocktail. Use one batch of the shrub recipe and 20 oz of lateharvest Riesling. Next, simply add club soda to taste—you may need a little more or a little less. Serve in ice-filled glasses.

1 oz Hibiscus-Strawberry Shrub (recipe follows)
2 oz late-harvest Riesling, port or sherry, chilled
5 to 6 oz club soda, chilled
Hibiscus flower, for garnish (optional)
Strawberry, for garnish

1 Pour shrub and Riesling into a wine glass. Top with soda. Stir to mix. Garnish with hibiscus and strawberry.

Makes 1 cocktail

Hibiscus-Strawberry Shrub
1 Place ¾ cup (175 mL) finely chopped strawberries in a resealable container. Sprinkle ½.cup (125 mL) granulated sugar overtop. Stir to mix. Cover and refrigerate at least 24 hours.

2 Scrape fruit and sugar mixture into a small saucepan. Add ⅔ cup (150 mL) red-wine vinegar and ½ cup (125 mL) water. Set over medium heat. Cook about 3 minutes or until gently simmering. Add a hibiscus tea bag. Gently simmer for 7 minutes.

3 Remove from heat. Cool completely and let stand, allowing flavours to infuse, about 3 hours. When flavours have infused nicely, remove tea bag. Using the back of a ladle, swirl and push through a sieve into a sterilized jar.

Makes approximately 1¼ cups (310 mL) shrub

F201903057.jpg
food and drink

Hibiscus-Strawberry Shrub & Sweet Wine Soda

Early Summer 2019

BY: Victoria Walsh

Make hosting life easy by putting together a large pitcher of this summery cocktail. Use one batch of the shrub recipe and 20 oz of lateharvest Riesling. Next, simply add club soda to taste—you may need a little more or a little less. Serve in ice-filled glasses.

1 oz Hibiscus-Strawberry Shrub (recipe follows)
2 oz late-harvest Riesling, port or sherry, chilled
5 to 6 oz club soda, chilled
Hibiscus flower, for garnish (optional)
Strawberry, for garnish

1 Pour shrub and Riesling into a wine glass. Top with soda. Stir to mix. Garnish with hibiscus and strawberry.

Makes 1 cocktail

Hibiscus-Strawberry Shrub
1 Place ¾ cup (175 mL) finely chopped strawberries in a resealable container. Sprinkle ½.cup (125 mL) granulated sugar overtop. Stir to mix. Cover and refrigerate at least 24 hours.

2 Scrape fruit and sugar mixture into a small saucepan. Add ⅔ cup (150 mL) red-wine vinegar and ½ cup (125 mL) water. Set over medium heat. Cook about 3 minutes or until gently simmering. Add a hibiscus tea bag. Gently simmer for 7 minutes.

3 Remove from heat. Cool completely and let stand, allowing flavours to infuse, about 3 hours. When flavours have infused nicely, remove tea bag. Using the back of a ladle, swirl and push through a sieve into a sterilized jar.

Makes approximately 1¼ cups (310 mL) shrub

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