Have you ever been to Sonoma? I haven’t. I’ve only had the pleasure of visiting Napa, to go tasting at a few wineries, enjoy delicious food and say “yes!” to my husband when he proposed. So Napa has a special place in my heart but I’ve heard I may like Sonoma even more. My sommelier friends have told me that the soul of Sonoma is much different than Napa. David Bolling for Great American Country writes: “Sonoma really is unique. There’s no place in California, nor the entire country, that combines beauty, history, wine and real estate into a genuine community.” One of these days I will visit Sonoma, but in the meantime, I’ve got Sonoma Syrup Co. on my mind.
Sonoma Syrup Co. was founded in 2002 by Karin Campion. A lifelong resident of California, Karin created her company to “capture and share the quintessential flavors of Sonoma.” Her Infused Simple Syrups were first made using her own kitchen garden. Drawing upon her experience with botanicals, cooking, design and her family life is how she develops a wide variety of foods for different clients.
There are a few products available from Sonoma Syrup like American Artisan Infused Simple Syrups, as well as Extract Blends, Bar Mixers, and Apple Cider Infused Drinking Vinegar. The possibilities for recipes using all of these products seems endless! You can check out all of their products online or buy them through these retailers. Today I will share recipes using some of the syrups and delicious apple cider infused drinking vinegar (up to 2 tablespoons of apple cider vinegar is low in FODMAPs according to Monash University – and that’s good news because some people believe it may help soothe their gut).
Before I share my first recipe using Sonoma Syrup Co.’s products, have you ever heard of a shrub? I learned how to make one by checking out Michael Dietsch’s recipe for a Cold-Processed Shrub on Serious Eats. He describes a shrub as “an acidulated beverage made of fruit juice, sugar, and other ingredients…prior to the invention of refrigeration, a shrub syrup was a means of preserving fruit long past its picking. Shrubs were popular in Colonial America, mixed with cool water to provide a pick-me-up on hot summer days.”
Michael also points out that acid varies by different shrub recipes, and that some recipes call for either fruit juice or vinegar and some shrub recipes are prepared using alcohol that steeps with the fruit, acid, and sugar.
I'm working on making a cold-processed shrub for a really delightful brand. Taking tips from @michaeldietsch from @seriouseats. Enjoying the process and will share the recipe on Sunday! #coldprocessed #shrub #berries #lowFODMAP #lowfodmaprecipe #recipe #fodmap #fodmaps #ibs #bonappetite #foodblogger #foodphotography #foodphoto #ibs #fruit
I made a shrub using Sonoma Syrup Co.’s Apple Cider Infused Drinking Vinegar and absolutely loved the outcome. If you’re wondering what you can do after you’ve made your shrub, I have a few ideas for you:
- Use your shrub as an apéritif or as an alternative to bitters in a low-FODMAP cocktail
- Use one part Cold-Pressed Strawberry Raspberry Shrub (recipe below) and add to four parts of a low-FODMAP serving of alcohol such as champagne or sparkling wine
- Add a ½ oz of shrub and about ½ oz still water to a glass of your favorite red table wine (courtesy of www.shrubdrinks.com)
- Add one part shrub of choice to four parts water in a microwaveable mug with a slice of lemon. Microwave until hot and then add and a slice of fresh ginger.
- Use one part shrub to four parts water or soda water (soda water is carbonated and can sometimes trigger gas or bloating -test your individual tolerance)
- Use one part blueberry shrub to four parts water or soda water, 1 tablespoon lime juice and 1 teaspoon Sonoma Syrup Co. Mint Infused Simple Syrup plus 3-4 torn mint leaves
“We strive to be as authentic and genuine as our fresh all-natural flavors and use only ingredients made by nature.” Sonoma Syrup Co.
Cold-Pressed Strawberry Raspberry Shrub
Makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup is used per drink. Use remaining fruit to put back into your cocktail or mocktail, or add to lactose-free vanilla ice cream.
*This recipe was adapted from Michael Dietsch’s recipe for Cold-Processed Shrub on Serious Eats
- 1/2 cup strawberries, washed and quartered
- 1/2 cup raspberries, washed
- 1 cup pure cane sugar
- 1 cup Sonoma Syrup Co. Apple Cider Infused Drinking Vinegar
- Place berries or fruit in bowl. Cover with sugar and stir.
- Cover with plastic wrap and store in refrigerator until juice exudes from fruit and starts to combine with sugar to form syrup. This may take only 5 or 6 hours, or it may need a couple of days. A longer maceration won’t harm anything, so feel free to leave it in fridge longer than it might need.
- Strain syrup from fruit. Press lightly on solids to express any remaining juice/syrup. Scrape remaining sugar into syrup.
- Add vinegar and whisk to combine.
- Pour through funnel into clean bottle. Cap and shake vigorously, and mark date on bottle. Store in refrigerator.
- Check periodically. Some sugar may remain undissolved for up to a few days. Shake to combine. After about a week, acids in juice and vinegar should dissolve sugar entirely.
Store shrub for up to a year in the refrigerator. The acid and sugar will preserve the syrup.
Sonoma Darling (as shown in photo above)
Enjoy this original Low-FODMAP cocktail recipe that’s perfect for warm weather or after a long day’s work.
- 1 oz. Cold-Pressed Strawberry Raspberry Shrub
- 1 oz. vodka (gluten-free vodka for celiac or gluten-sensitivity)
- 1 teaspoon Sonoma Syrup Co. No. 10 White Ginger American Artisan Infused Simple Syrup
- 1 tablespoon fresh lemon juice
- 6-7 ice cubes
- Optional – top with 3-4 fresh berries or fruit leftover from shrub
- Optional – garnish with candied ginger
- Combine shrub, vodka, syrup, and lemon juice. Stir well until combined.
- Add in ice cubes and fruit and garnish with candied ginger.
Hope you enjoyed the recipes above, I look forward to seeing what you will do with Sonoma Syrup Co. products! Check back for more of my recipes using Sonoma Syrup Co.’s Mint, Lavender and Meyer Lemon flavors.
Other facts you may appreciate about Sonoma Syrup Co.:
- Sonoma Syrups are handcrafted in small batch kettles
- Their bottles are made of recyclable and compostable materials
- They source locally and organic as much as possible and are close to non-GMO verification
- Their fruit is natural and picked from organic orchards, fresh botanicals from organic gardens and their sugar is pure cane
*With respect to the vodka used above or for any alcoholic drink -please remember alcohol is a gut irritant and the suggested serving is one serving for women and up to two for men. Consider limiting alcohol when on the low-FODMAP diet so you can keep your gut calm and more accurately pinpoint your potential IBS triggers. Also remember alcohol content can vary from one serving of one drink to another.
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