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How to make a Shrub!

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  • 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


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


Units Scale
  • 12 cups fresh juicy fruit or berries.
  • 1 cup cane sugar ( for the best clear color) or sub coconut sugar, honey, or agave.
  • 1 cup vinegar: apple cider, champagne, 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


  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


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.


  • 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