Gregory Gourdet's Banana Shrub with Passion Fruit and Lime

A little treat from the Portland chef's 2021 cookbook, Everyone's Table

This recipe from Portland, Oregon-based chef Gregory Gourdet’s cookbook Everyone’s Table: Global Recipes for Modern Health has been sitting in my drafts folder since before the book came out in 2021. Frankly, I never published it because, as you know, I haven’t found my rhythm with this newsletter, and although I’m a fan of Gourdet and his co-author J. J. Goode, I struggled to make a decision about whether or not recipes should be a part of Good Drinks. So this beautiful alcohol-free baby stayed in the corner.

Now, Baby is on stage! I’m finally sharing the recipe for two reasons:

(1) Not only did Everyone's Table take home a James Beard Award for best general cookbook last year, but also, just a few days ago, the James Beard Foundation announced its 2023 nominations and Gourdet’s Haitian-inspired restaurant Kann is on the short list for best new restaurant.

(2) I’ll be bringing this newsletter to a close after next month. I’ll share more about my reasons at that time, but for now, let’s all celebrate this wonderful acknowledgment of Gourdet’s talent as well as the arrival of spring with this banana shrub recipe—which, I mean, have you ever heard of a banana shrub? I haven’t, and I have seen many a shrub in my day.

Enjoy.

BANANA SHRUB WITH PASSION FRUIT AND LIME

Serves 8

Cooked banana evokes warmth and comfort, but puréed with bright vinegar for a cold drink, the familiar turns remarkable. Lime and passion fruit turn this shrub into a super-tropical, super-refreshing drink.

For the Banana Shrub

1 very ripe banana (yellow with some black spots), peeled and cut into 1-inch pieces

1 1/4 cups maple syrup

1 cup coconut vinegar

For the Drinks

24 thin, round slices of lime

1/2 cup lime juice (from 4 or 5 juicy limes)

6 cups sparkling water, club soda, or seltzer

4 passion fruits, halved

Small handful mint leaves

MAKE THE SHRUB

Put all the shrub ingredients in a small saucepan with 1/2 cup water and bring to a boil over high heat. Reduce the heat to cook at a lively simmer until the banana turns pale brown and gets soft enough to smash with barely any pressure, about 3 minutes.

Turn off the heat, then spoon off and discard any foam from the surface. Transfer to a blender and purée on high until completely smooth, about 30 seconds.

The shrub keeps in an airtight container in the fridge for up to 2 weeks.

MAKE THE DRINKS

Fill eight tall glasses with ice. To each glass, add three of the lime slices and pour in 1/4 cup of banana shrub, 1 tablespoon of the lime juice, and 3/4 cup of the sparkling water. Stir well, scoop the flesh from half a passion fruit into each glass, and garnish with a few mint leaves.

From the book Everyone's Table by Gregory Gourdet and JJ Goode. Copyright ©2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave an imprint of HarperCollins Publishers. Reprinted by permission. Photography by Eva Kosmas Flores.