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!
- Macerate fruit with sugar for 24 hours.
- Strain and combine with vinegar. (Feel free to infuse vinegar with herbs for 24 hours beforehand for added flavor)
- Place in a clear jar or bottle.
- 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
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How to make a Shrub!
How to Make a Shrub, a flavorful fruit-infused drinking vinegar used in cocktails, mocktails, vinaigrettes and sauces! Allow 24 hours to sit overnight.
- Prep Time: 10
- Cook Time: 24 hours
- Total Time: 24 hours 10 minutes
- Yield: 3 cups
- Category: drink, preserved, preserving
- Method: preserving
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 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
Instructions
- 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.
- 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.
- Strain both into a bowl combining, pressing the fruit to extract more of their juices, then discard the fruit and herbs.
- Place in a clean jar or bottle.
- Refrigerate for up to 6 months
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
Keywords: how to make a shrub, shrub, recipe for a shrub, shrub recipe, how to make a shrub, plum shrub, plum shrub recipe, shiso shrub,
This was delightful. I had received some shiso from my local CSA and put it to good use. This was good the next day also. Thanks for such a creative recipe
★★★★★
so glad you enjoyed!
This came out A-ma-zing! I used basil, lemon balm, and sage in white vinegar because that’s what I have in my little garden at the moment. TBH, I don’t think I’ve ever seen shiso at the stores near me but i’d be really interested in trying! Anyway, the flavor is just to die for, and I love the idea of giving it as gifts! Sylvia I’m really enjoying your recipes. I can’t wait to try more variations of this!
So glad this worked for you! Love your adaptions.
Turned out great!
★★★★★