Another winter, another bounty of local California citrus to preserve. I’ve made some marmalade, but shrubs (juice/oils from fruit+vinegar+sugar, shelf-stable) are my preferred form. Makrut lime, yuzu-chipotle-anise, and bergamot shrubs, all made with mostly rice vinegar to leave the citrus as the focus:
It was also a good excuse to strain, filter, and rebottle other shrubs from the past year with sediment that had settled out.
The Robot Must Eat 