The Saturday Chill: A Sip of Nostalgia

May 11, 2013 | By | Comments (9)

Some of the recipes that excited me most as we worked on Cooking Light Chill — a book of smoothies, slushes, shakes, juices, drinks, and ices — are time travels in a glass, inducing nostalgia and smiles.

One is based on an old-fashioned concoction that’s making a comeback among foodies and drink enthusiasts: A shrub, made of fruit juice and vinegar. Throughout time and around the world, drinking vinegar has been thought to have health benefits. (Andy Ricker, chef at Pok Pok in Portland, Oregon, sells some tasty drinking vinegars called Pok Pok Som at his restaurant and online, if you’re curious—try it mixed with soda water.) In centuries past, people preserved fruit juice by adding sugar and letting it ferment, sometimes into alcohol, sometimes into vinegar. One of today’s food trends is driven by people who are tapping into the ancient wisdom of taking in fermented foods: Yogurt and the benefits of probiotics are huge now, and people are also interested in kimchi, miso, pickles, cheeses, and more.

Whether or not drinking vinegar boosts your health, sweet fruit juice balanced with vinegar’s tang is mighty tasty. I can’t blame our progenitors for loving this.

Pomegranate Apple ChillPomegranate Apple Shrub

Hands-On Time: 2 minutes
Total Time: 1 hour and 2 minutes

This old-fashioned I’m-sitting-on-the-porch-it’s-too-hot-to-move drink is tangy and thirst quenching. Originally shrubs were prepared with lots of sugar, but this one is made healthier with only the natural sugars from the fruit.

1 1/4 cups unsweetened pomegranate juice
1 1/4 cups unsweetened apple cider
2 tablespoons apple cider vinegar
Ice cubes

1. Combine first 3 ingredients in a pitcher. Cover and refrigerate 1 hour or until thoroughly chilled.

2. Fill 3 glasses with ice; pour shrub evenly over ice. Serve immediately.

Serves 3 (serving size: about 1 cup).

CALORIES 117; FAT 0g (sat 0g, mono 0g, poly 0g); PROTEIN 0.8g; CARB 29.3g; FIBER 0g; CHOL 0mg; IRON 0.2mg; SODIUM 15mg; CALC 17mg


  1. Local Find: McClary Bros. Drinking Vinegars | Simply Chinese Cuisine

    […] by a colonial-era cocktail mixer known as a shrub and fueled by strong ties with local farms, Jess McClary’s McClary Bros. Drinking Vinegars […]

    April 10, 2015 at 10:20 pm
  2. Local Find: McClary Bros. Drinking Vinegars | Cooking Light

    […] by a colonial-era cocktail mixer known as a shrub and fueled by strong ties with local farms, Jess McClary’s McClary Bros. Drinking Vinegars […]

    April 10, 2015 at 12:00 pm
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    May 26, 2014 at 8:21 am
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    April 30, 2014 at 1:51 pm
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    April 2, 2014 at 3:41 am
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  9. Darren Blair

    this sure be profitable in summer, to make a cool summer, ya think? i love drinking this but i’m not fun of making, too lazy 🙂 hahaha if ever they are parties/events, i don’t cook and even make like this, i always contact finger food catering Melbourne to serve almost everything i wanted to be in the table, their service is remarkable..

    August 9, 2013 at 2:44 am

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