How to Make a Shrub

A shrub is a flavorful fruit-infused “drinking vinegar” to use in cocktails, mocktails, vinaigrettes and sauces!  A beautiful way to preserve summer’s bounty- plus they make a great hostess gift!

Hey friends! What to try your hand at making a shrub?  This one is infused with fresh juicy summer plums and shiso leaves- a marriage made in heaven!

Of course, you can always sub other summer fruit and other herbs, simply use this as a basic guide for your own creations. Here is another one, made with Rhubarb!  We’re so excited to see what you create.

What is a shrub?

A shrub is in essence a drinking vinegar, one that has been infused with fruit (typically) and sweetened, that can be added to cocktails, or mocktails (with mineral water) or dressings and vinaigrettes. It’s a great way to preserve summer flavors all the way into winter.

How to make a shrub (in a nutshell):

Making a shrub takes about 10 minutes of hands-on time and 24 hours of “mother nature” time, and in the end, you’ll have a beautiful infused drinking vinegar that will keep for many months, bringing a little sunshine into the colder months!

1. Macerate fruit with sugar for 24 hours.
2. Strain and combine with vinegar. (Feel free to infuse vinegar with herbs for 24 hours beforehand for added flavor)
3. Place in a clear jar or bottle.
4. Shelf-stable for 3 months, or 6 months refrigerated.

FYI, These also make beautiful hostess gifts that will keep all the way until Christmas!

STEP ONE

Today we are using juicy summer plums, but almost any fruit will work! Even Rhubarb!

You’ll need 4-5 plums, or roughly 1-2 cups of fruit.

Mash the whole plums, seeds and all with the sugar in a jar, and leave to rest 24 hours.

STEP TWO

If infusing the vinegar with herbs- combine the vinegar and the herbs in a separate jar- in this case, vinegar and shiso leaves.

Besides herbs, you can also add ginger, chilies, and whole spices like pink peppercorns, cardamom, star anise, etc.

Play around with different kinds of vinegar as well.

STEP THREE

Let the macerated fruit and infused vinegar sit for 24 hours on the counter.

STEP FOUR

Then simply strain and combine.

Mash the flavorful plum juices through the strainer.

Look at this glorious color!!!

Then combine to taste.

STEP FIVE

Place in a clean jar or bottle.

A shrub will keep in the fridge for up to 6 months or is shelf-stable at room temperature up to 3 months.

Ways to use a shrub:

• Add to cocktails- like gin and tonics, margaritas, even Sangria!
• Add to champagne
• Add to sparkling soda or mineral water
• Add to lemonade
• Add to Dressings!

Delicious Shrub Combinations:

• Peach-Ginger Shrub
• Strawberry Rhubarb with Mint
• Pineapple Shrub with cilantro and jalapeno
• Mango Lemongrass
• Raspberry Mint Shrub
• Blueberry Basil Shrub
• Blackberry Peppercorn

Such a beautiful way to celebrate summer produce!

Give it a try and show us how you adapt this recipe!

It’s a good base recipe for your own creations.

And just imagine how thrilled you’ll be this winter when you pull this bottle of sunshine out!

xoxo

You may also like:

• Plum Salad with Cucumber, Jicama and Shrub dressing 
• Rhubarb Shrub

How to make a Shrub!

★★★★★ 5 from 2 reviews

• Author: Feasting at Home | Tonia Schemmel
• Prep Time: 10
• Cook Time: 24 hours
• Total Time: 24 hours 10 minutes
• Yield: 3 cups 1x
• Category: drink, preserved, preserving
• Method: preserving
• Cuisine: american
• Diet: Gluten Free

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Description

How to Make a Shrub, a flavorful fruit-infused drinking vinegar used in cocktails, mocktails, vinaigrettes and sauces!  Allow 24 hours to sit overnight.

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Ingredients

Units USM Scale 1x2x3x

• 1–2 cups washed ripe plums or other fruit (4-5 medium-sized)
• 1 cup cane sugar
• 1 cup vinegar: apple cider, white vinegar, or rice vinegar
• 2 jars (or similar sized vessels, or 2 bowls)
• Optional: herbs for infusing the vinegar (1 cup chopped shiso leaves, or sub basil, mint, etc.) see notes

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Instructions

1. Place sliced fruit and sugar in a jar and mash until juicy and mixed.  Put a lid on the jar and leave at room temperature for 24 hours.  
2. If infusing the vinegar, roughly chop the shiso leaves (or herbs) and place in a jar along with the vinegar.  Put a lid on the jar and leave at room temperature for at least 24 hours.
3. Strain both into a bowl combining, pressing the fruit to extract more of their juices, then discard the fruit and herbs.
4. Place in a clean jar or bottle.
5. Refrigerate for up to 6 months

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Notes

Because of the preservation quality of the vinegar, this is shelf-stable for 3 months. 

FRUIT: Feel free to sub other fruits or berries. Juicy fruits work best. Peaches, pineapple, strawberries, mango, passion fruit, nectarines, blackberries, etc.  Colorful fruits make the prettiest shrubs.

Herbs/Spices: feel free to use any fresh herbs to infuse the vinegar, or try fresh ginger, zest, or even whole spices to infuse the vinegar! Play around.

Nutrition

• Serving Size: 3 tablespoons
• Calories: 60
• Sugar: 14.6 g
• Sodium: 0.4 mg
• Fat: 0.1 g
• Saturated Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 0.3 g
• Protein: 0.1 g
• Cholesterol: 0 mg

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