About the Beet Shrub Recipe

Have you tried shrubs before? We're not talking about the bush in your garden, we're talking about drinking vinegar, or shrubs as they're sometimes called. Shrubs are a healthy and delicious way to incorporate more beneficial bacteria into your digestive system, and a great alternative to alcoholic cocktails. Tonight we're kicking back with a CBD-infused Beet Shrub.

Shrubs, or drinking vinegars date back as far as the 1500’s. Sekanjabin (sey-can-ja-bean) as it is known in Iran is perhaps the oldest known form of this type of drink, made from vinegar and honey.

This modern version combines three powerful anti-inflammatory digestion aids that also help to bring down blood sugar levels after a carb or sugar-loaded meal.

When it comes to health, ginger is a great for:

Stimulating digestion
Anti-inflammatory effects thanks to gingerol, the main active ingredient in ginger root.

Apple cider vinegar:

Aids digestion
Can lower blood sugar (especially after a carb or sugar-loaded meal)

Plus, beets:

Aid digestion
Contain betacyanin (the compound that give beets their red hue) which has anti-inflammatory properties

Beet shrub recipe with beets, ginger, and apple cider vinegar

Opportunities for Cannabinoid Infusion

If you'd like to enhance this recipe with cannabinoids, consider one of the suggestions below. When substituting or adding cannabis-infused products, be aware of how many mg of CBD (or, if you're in a legal state, THC) are in each portion of the recipe you are making. The standard dose of CBD is 15-30mg, but varies based on tolerance, reason for use, severity of condition, etc. We recommend starting low and going slow; click here to learn more about dosing) and be sure to read our CBD Safety article and talk to your doctor before incorporating new cannabinoids into your routine.

How to add cannabinoids to your Beet Shrub

Substitute some or all of the honey with an infused honey. Click here to shop our infused honeys.
Substitute some of all of the apple cider vinegar (ACV) with an infused ACV. Click here to shop our infused apple cider vinegars.

Ingredients

4 medium red beets (peeled)
1/2 c of water
1/2 c of raw apple cider vinegar
1/2 c of honey
2 tsp freshly grated ginger

Directions

Place all ingredients in a blender and pulse briefly so that all ingredients are roughly chopped
Pour into a large glass jar and place in fridge for 2-3 days
Strain mixture through cheesecloth or a fine chinois strainer
Store in a jar in the fridge for up to a month

To Serve: