Shrub Master Recipe
Polina Chesnakova
Plan your next tipple around this sweet-and-sour drinking vinegar. For a thirst quenching, non-alcoholic beverage, spoon 3 to 4 tablespoons worth over ice and top with soda water. This recipe can be easily scaled up or down, but the basic ratio to know is 1:1:1.
- 2 cups sugar (white sugar is the best for letting the fruit’s flavor shine but brown sugar and even honey, maple syrup, or agave—although you’d have to experiment with the amount—can add complexity and depth of flavor.
- 2 cups vinegar (apple cider is the MVP here for its fruitiness and versatility but play around with red and white wine vinegars, champagne vinegar, and rice wine vinegar. Balsamic packs a punch, so only add a splash, while distilled white is too astringent for shrub purposes.
- 1 pound seasonal fruit or vegetable leave whole or slightly mash berries; chop stone fruit, rhubarb, watermelon, or tomatoes; grate apples and pears. Grate citrus zest and set aside before chopping whole fruit
- Flavorings to taste citrus zest; chopped fresh herbs; whole spices such as peppercorns, cardamom, star anise, or cinnamon stick; grated ginger or tamarind, dried edible flowers such as lavender, rose petals, or hibiscus
►In a medium or large bowl (depending on how much fruit you have), rub citrus zest, dried flowers, or heartier herbs like rosemary or thyme into the sugar.
► Pour in the vinegar and stir until most of the sugar dissolves (it will continue to dissolve as it ferments).
►Add fruit, vegetables, and any flavorings you are using. Stir to combine. Transfer to an airtight container and seal. Refrigerate for two weeks before straining. Discard solids. Tightly sealed, shrubs will keep in the refrigerator for six to eight months.