Prepare to be bright-eyed and bushy-tailed. (pictured right)Gather Journal Carrot Papaya Shrub
Jason Eisner of L.A.’s Gracias Madre offers up this greenmarket beauty: a zesty shrub (or drinking vinegar) which swaps the traditional sugar for raw honey.
makes about 3 cups (pictured right)
Place all ingredients except sparkling water in a pot and macerate one hour, mashing the papaya. Bring to a boil, then remove from heat. Steep for 30 minutes, then strain through cheesecloth, squeezing out juices. Store shrub in refrigerator for up to a month. To serve, pour one ounce of shrub to four ounces of sparkling water and shake in a cocktail shaker. Strain into a Collins glass and add ice.