Recipe from Michael Dietsch
Adapted by Kim Severson
- Total Time
- 10 minutes, plus 24 hours in the refrigerator
- Rating
- 4(290)
- Notes
- Read community notes
Bruised apricots, smashed berries and or overripe pears are just some of the fruit that can be made into a shrub, a tart drinkable vinegar that is softened with sugar and time. The base needs to sit overnight, and the shrub, once it’s all put together, mellows and changes with more time in the refrigerator. Herbs, peppercorns and vegetables can be added to the basic formula to create endless variations. Other vinegars may be substituted. When in doubt, apple cider vinegar is a good fall back. —Kim Severson
Featured in: The Modern American Shrub
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Ingredients
Yield:About 1½ cups
- 1pound unpeeled but pitted and chopped plums, apricots, peaches or other fruit
- ¾cup sugar
- ¾cup white wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
205 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 49 grams sugars; 1 gram protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Mix fruit and sugar in a glass or other nonplastic bowl, breaking apart or mashing the fruit to bring out its juices. Cover the bowl with plastic wrap and refrigerate for 24 hours.
Step
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Stir the mixture well, add vinegar and chill. The shrub can be strained and used at this point, but it will take on more of the characteristics of the fruit if it sits for a few days. When ready to use, stir well to make sure sugar is dissolved, then strain using a fine sieve, pressing the solids to get all of the juice.
Step
3
Pour the mixture into a clean Mason jar or funnel into a glass bottle with a stopper or cork.
Step
4
To prepare a drink, add 1 part shrub to 2 or 3 parts seltzer or ginger beer and serve over ice.
Tips
- CHERRY AND MINT SHRUB Mix 2 cups crushed sweet cherries, ¼ cup mint leaves and ½ cup sugar. Refrigerate overnight, stirring once or twice. Strain and mix with ¼ cup red wine vinegar and ¼ cup apple cider vinegar. Particularly good with tonic.
- TOMATO AND BASIL SHRUB Crush 1 pound Sungold or other cherry tomatoes and add ½ cup sugar. Steep about 20 basil leaves in ½ cup apple cider vinegar overnight. Combine both in a jar, shake well and store in the refrigerator for a week. Strain before drinking.
- CUCUMBER AND DILL SHRUB Steep overnight ¼ cup fresh dill in ½ cup white vinegar and ½ cup apple cider vinegar. Cut 2 large cucumbers into chunks and put into a blender with a little water. Purée and strain through a sieve. Strain the vinegar and add the cucumber juice. Refrigerate.
- CELERY SHRUB Chop 1 pound celery, leaves and all, and blend with ½ cup water, adding more water as needed. Strain and mix with 1 cup sugar and 1 cup apple cider vinegar. Shake well and refrigerate. Shake intermittently for a day or two. Strain. Add seltzer for homemade celery soda.
Ratings
4
out of 5
290
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Private Notes
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Cooking Notes
Ellen
I've made this several times. The vinegar used can really influence the final product, so the more delicate the fruit or veggie, I.e., strawberry or cucumber, I prefer white vinegar. Heartier fruits like plums, blueberries and tomatoes get apple cider or even balsamic, or a blend of the two. Adding ginger, cinnamon or fresh herbs can be great. You can always divide a batch and try different combinations. The flavors of uncooked shrubs are much brighter than the cooked shrub recipes.
stephanie
Can this be made from frozen fruit? Or with honey instead of sugar?
Krisna
How long would say this lasts in fridge?
Seamar
I recommend adding part of the vinegar and tasting to get the tartness you desire. This was the hit of the potluck when made with blackberries, peaches and cider vinegar.
Kelly
Zero waste tip, don't use plastic wrap, either put it in a jar with a lid or if you make it in a bowl when it's marinating, put a plate on top of the bowl. Otherwise, delightful.
madeline
Made these for my non-drinking partner and for my pregnant sister. used the following: mandarin/mint/lemon/lime, jalapeno/cucumber/lemon/lime, ginger/rosemary/lemon. For each 1c sugar and 1c vinegar. Free jazzed the types of vinegar and just used whatever amounts of fruit/herbs I had and it turned out absolutely amazing. Reealllyyy cannot mess this recipe up.
CZM
It's odd to me that while it's mentioned in the related article that the vinegar was originally used to preserve the fruit, it goes unmentioned that after making a drink out of the vinegar, you have this lovely fruit pulp leftover. The berries I first sweetened then soaked in vinegar and pressed made both a terrific shrub AND a fabulous pulp that was fantastic on vanilla ice cream and in yogurt. It would probably be great to bake with. Clearly this depends on what you use.
Chelsea
I made this with some (very) soft plums that I didn't want to waste. I used 1/4c balsamic vinegar and 1/2c white wine vinegar and let sit in the fridge for 3 days. The flavor was excellent, but next time I'll reduce the sugar to 1/2c because it came out on the sweeter side.
Joyce Newman
Cherries and apricots made a very pleasant cold drink simply poured over some ice and diluted with 2 parts of water, and the fruit was nice to nibble on too.
Susan
I make this every year with rhubarb and red wine vinegar. Makes for a cherry-red drink that is excellent mixed with ginger ale or as part of a mule or gin and tonic.
janisani
I made the tomato and basil variation. It is excellent and restorative, not too sweet but sweet enough. I'm saving the leftover pulp to add to vinaigrette or something.
janisani
Yes, the pulp was turned into a great vinaigrette by adding olive oil and a little sherry vinegar.
Winter
First batch was blueberries, ginger, and clementines. One-third red wine vinegar, two-thirds apple cider vinegar. Mixed for drinking with tonic water. Nice change of pace. I'll enjoy experimenting with other variations on the theme because this prompts sooo many other ideas.
Susan
I make this every year with rhubarb and red wine vinegar. Makes for a cherry-red drink that is excellent mixed with ginger ale or as part of a mule or gin and tonic.
Laura P
Was looking for some fun summer drink ideas, this was easy and tasted great! So much room for experimentation. Supposed to last in the fridge up to a year if used sparingly, less if used frequently
Chelsea
I made this with some (very) soft plums that I didn't want to waste. I used 1/4c balsamic vinegar and 1/2c white wine vinegar and let sit in the fridge for 3 days. The flavor was excellent, but next time I'll reduce the sugar to 1/2c because it came out on the sweeter side.
Lela
I’ve been making shrubs for a while and love them. Why not make the initial fruit-sugar mixture in plastic? I can’t think of any reason not to but also don’t want to waste gorgeous summer fruit!
Michelle
Because the acid in the vinegar releases chemicals in the plastic
CZM
It's odd to me that while it's mentioned in the related article that the vinegar was originally used to preserve the fruit, it goes unmentioned that after making a drink out of the vinegar, you have this lovely fruit pulp leftover. The berries I first sweetened then soaked in vinegar and pressed made both a terrific shrub AND a fabulous pulp that was fantastic on vanilla ice cream and in yogurt. It would probably be great to bake with. Clearly this depends on what you use.
Lisa
Just made this with "almost too ripe" raspberries, fresh crushed mint, and about a tablespoon of peppercorns according to the recipe. Used my own white wine vinegar from my cask with the mother. Left it overnight 24 hours in a dark place, kept all in the fridge another 24, and just strained it. Yummy! Just one question - couldn't the strained fruit, in this case raspberries, be used somehow? Maybe baked into muffins or a quick bread or something? Would love to have ideas.
Kelly
Zero waste tip, don't use plastic wrap, either put it in a jar with a lid or if you make it in a bowl when it's marinating, put a plate on top of the bowl. Otherwise, delightful.
Evan
I tried an apricot shrub, with a bit of minced fresh ginger and ground cardamom for additional flavor. It came out fairly well (especially for a first attempt), though between this recipe and others I've found online, I'm still not sure whether it is best to strain before or after adding the vinegar.
madeline
Made these for my non-drinking partner and for my pregnant sister. used the following: mandarin/mint/lemon/lime, jalapeno/cucumber/lemon/lime, ginger/rosemary/lemon. For each 1c sugar and 1c vinegar. Free jazzed the types of vinegar and just used whatever amounts of fruit/herbs I had and it turned out absolutely amazing. Reealllyyy cannot mess this recipe up.
Krisna
How long would say this lasts in fridge?
Martin
If I choose to let this cure with the vinegar and the fruit in my refrigerator for a few weeks do I need to do it in an unsealed container? I haven't come across a recipe that mentions this, but wouldn't a sealed jar explode as the contents ferment?
madeline
I don't think you need to let it cure with the fruit for weeks- 24 hours and the flavors will already be noticeable. I left the mash with sugar (pre-vinegar) overnight and then blended with the vinegar and left that in open bowls covered lightly with saran wrap for another 24 but probably could have cut each step in half. However- if you want to let it ferment you can seal the containers just "burp" them so they don't explode.
Ellen
I've made this several times. The vinegar used can really influence the final product, so the more delicate the fruit or veggie, I.e., strawberry or cucumber, I prefer white vinegar. Heartier fruits like plums, blueberries and tomatoes get apple cider or even balsamic, or a blend of the two. Adding ginger, cinnamon or fresh herbs can be great. You can always divide a batch and try different combinations. The flavors of uncooked shrubs are much brighter than the cooked shrub recipes.
stephanie
Can this be made from frozen fruit? Or with honey instead of sugar?
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