Summer Fruit Shrub

Recipe from Michael Dietsch

Adapted by Kim Severson

Summer Fruit Shrub
Rikki Snyder for The New York Times
Total Time
10 minutes, plus 24 hours in the refrigerator
Rating
4(308)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. 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.

  2. Step 2

    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.

  3. Step 3

    Pour the mixture into a clean Mason jar or funnel into a glass bottle with a stopper or cork.

  4. 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
308 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

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?

C VELA

yep absolutely @stephanie

Alex

Hi there! I made a shrub last summer with red currant and apple vinegar. It stands next to some raspberry shrub, that us still perfectly usable... but the currant shrub has "firmed up" a bit. Not like real Jell-O, but not really liquid. It does taste good, no mold or stuff. Just a bit too thick to pour. Any suggestions on how to use it? Spooning a cocktail hadn't occured to me before. ;-) Thanks for all ideas.

Blender Fail

I've made this recipe a dozen or so times and love it. It's a great way to have a refreshing nonalcoholic alternative. This time, I was feeling a bit lazy and tried using a blender to mix all of the ingredients instead of mashing the fruit and waiting for the sugar to bring out the juice. It's obvious now that I think of it, but blending it turns it into more of a thick smoothie and you don't get the nice clear sweet juice of the fruit. It still tastes delicious, but it's not the same.

Private comments are only visible to you.

Credits

Adapted from “Shrubs” by Michael Dietsch

Recipe Tags

Advertisement

or to save this recipe.