Cucumber, Soju, and Blueberry Shrub Cocktail

Name: Cucumber, Soju, and Blueberry Shrub Cocktail
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters blueberries; 12 English cucumber sticks (about 3 in. long); 500 milliliters cups (about chilled Korean soju* or Japanese shochu; 59 milliliters sugar; 59 milliliters unseasoned rice vinegar

You can never have too many beverage recipes, so give Cucumber, Soju, and Blueberry Shrub Cocktail a try. One serving contains 533 calories, 22g of protein, and 19g of fat. This recipe serves 4. If you have blueberries, cucumber sticks, unseasoned rice vinegar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. From preparation to the plate, this recipe takes roughly 10 minutes.

Instructions

Make blueberry shrub: Bring vinegar, sugar, and 1/2 cup water to a boil in a small saucepan. Stir in berries.

Ingredients you will need

Blueberries

Berries

Vinegar

Sugar

Water

Equipment you will use

Sauce Pan

Let cool, then chill airtight at least 4 hours and up to 1 week.

Fill 4 tall glasses one-third full with ice; arrange cucumber sticks in them.

Ingredients you will need

Cucumber

Ice

Pour 1/2 cup soju into each, followed by 1/3 cup shrub (liquid and fruit). Taste, then add more shrub and a splash of club soda if you like.

Ingredients you will need

Sparkling Water

Fruit

*A liquor traditionally made from rice, soju can also be distilled from wheat, barley, tapioca, and sweet potatoes. The Japanese style is generally smooth, clean, and subtle; the Korean tends to have a fuller, stronger flavor. Find it at well-stocked grocery stores and liquor stores.

Ingredients you will need

Sweet Potato