Recipes

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1 Oz. Hyldemoer + Co. Grape Shrub

 1 to 2 Tablespoons of grape jelly or jam 

4 to 6 Oz. Seltzer   

Combine all in a glass and add ice if needed.  

 1/2 Oz. Hyldemoer + Co. Elderberry Oxymel
1/2 Oz. Dry Gin
1 Oz. Seltzer
1 Oz. Tonic


Combine all in a shaker with ice. Shake vigorously and serve on the rocks with a twist of lime.

2 Oz. Hyldemoer + Co. Roselle Oxymel

 2 Oz. Tequila (Blanco)

 1/2 Oz. Triple Sec

 1/2 Oz. fresh lime juice  

 Combine all ingredients in shake with ice. Shake vigorously and pour into salt (or sugar!) rimmed margarita glass.

1/2 Oz. Hyldemoer + Co. Elderberry Oxymel

1/2 Oz. White Chocolate Liqueur

3 Oz. Prosecco or Champagne

Combine oxymel and liqueur with ice in a shake. Shake vigorously and pour into a flute. Top with prosecco or champagne.

 1 Oz. Hyldemeor + Co. Shrub or Oxymel
4 to 6 Oz. seltzer, tonic or ginger ale


Combine in a rocks glass with ice.

  3 tablespoons Hyldermoer + Co. Elderberry Shrub
1 to 1 1/2 tablespoons Dijon Mustard 

1 teaspoon minced shallot

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup of good olive oil
 

Whisk together the first 5 ingredients. Continue to whisk constantly and slowly add the oil in a steady stream. Taste and adjust seasoning if necessary.

Perfect on a salad with goat cheese.

 3/4 cup Greek yogurt

Mixed berries
1 Oz. Hyldemoer + Co. Muscadine Shrub
Granola (optional)


Add yogurt to a bowl and top with as many berries as you like. Drizzle Muscadine Shrub over the yogurt and berries and top with granola.

 1 cup any flavor Hyldemoer + Co. Shrub or Oxymel
1/2 cup Organic Cane Sugar


This one is super easy. Combine both ingredients in a small sauce pan. Cook down at medium heat, stirring frequently,  until reduced by half.  Serve warm over your favorite ice cream or try as a pancake topping

1 12oz. container of whipped cream cheese, room temperature

 3-4 tablespoons of any flavor Hyldemoer + Co. Shrub or Oxymel

Organic cane sugar to taste


Combine cream cheese and Hyldemoer + Co. Shrub or Oxymel. Sweeten to taste with organic cane sugar. Perfect with fruit, cracker or toasted bread.  

4 tablespoons butter

2 lbs. combined carrots and turnips, peeled and diced

1 cup chopped onion

 4 oz. Hyldemoer + Co. Elderberry Shrub 

1/4 to 1/2 cup chicken stock


Sautee carrots and turnips in butter. Cover and cook until tender over low heat. Add onions and cook another 5 minutes. Add Hyldemoer + Co. Elderberry Shrub and chicken stock. Raise the heat and stir until liquid evaporates. Serve while warm.