In colonial Virginia, shrubs were popular fruit juice concoctions spiked with alcohol and vinegar. Shrubs have evolved into nonalcoholic fruit juice beverages served over crushed ice, frozen fruit ice, or sorbet. Make the cranberry ice a day ahead and serve this recipe in a punch bowl or individual glasses.
For the Cranberry Ice:
2 cups sweetened cranberry juice, or cranberry juice cocktail
1 (16-ounce) can whole-berry cranberries
Place cranberry juice and cranberries in a blender and purée. Pour into ice cube trays for individual shrubs, or into a 1-quart container for a punch bowl presentation, and freeze.
For the Shrubs:
24 ounces soda water
2 limes, thinly sliced, for garnish
1 quart pineapple juice, preferably fresh, chilled
For a punch bowl presentation, pour soda water and pineapple juice over cranberry ice and garnish with lime slices.
For individual shrubs, pour 2 ounces soda water into each glass and top off with pineapple juice, leaving enough room for 1–2 cubes cranberry ice. Add cranberry ice to each glass and garnish with lime slices. Allow cranberry ice to melt and soften a few minutes prior to serving. Serves 10–12.