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We found shrub to be the best method to preserve and capture the unique and almost overwhelming flavor of quince.
Quince is a historic, somewhat obscure fruit that transforms almost miraculously when cooked. Hours of slow cooking turn the hard white fruit into a luscious vermilion color and concentrates the flavors - our quince shrub tastes intensely of hyper-pears and floral honey. This is a flavor you smell as much as taste. Would be great with cocktails, and of course, soda!
In baking, you could use quince shrub as a baker's glaze for fruit tarts.
The quince we use is grown using organic methods, but this year the fruit does not have its organic certification because the grass planted nearby was not organic seeds.
FEATURED COCKTAIL: Quince Gimlet
• 2 oz gin
• 1 oz QUINCE shrub
Shake with ice, and strain into a coupe glass.
"This organic shrub from Oakland-based jam company INNA is floral and tangy. We love its simplicity—just quince, sugar and apple cider vinegar. Try it with soda or in your favorite fall cocktail."
- Imbibe Magazine
"The quince soda tasted like it had been perfumed with a particularly floral variety of honey."
- Luke Tsai, East Bay Express
Shrub (also known as drinking vinegar) has a long tradition as a refreshing beverage going all the way back to the Colonial Era, but it actually originated a thousand years ago in the Middle East! Like our jams, shrubs are an excellent way to preserve the harvest of our gorgeous fruit when it is at it's most perfectly ripe. The vinegar and sugar both help to preserve and capture the fleeting fruit flavors while balancing each other out to make a sweet-tart syrup that a perfect base for a drink. Shrub is essentially a fruit-vinegar-sugar syrup. Mixed with sparkling water it's the most refreshing drink we've ever had. Of course, it's also great in cocktails.
INNA shrubs can be stored at room temperature, and ideally away from direct sunlight. Shake before using - separation is natural!INGREDIENTS: organic apple cider vinegar, organic unrefined cane sugar, quince (grown using organic methods in Portola Valley, California)