A tall glass of fruit shrub sitting on a napkin with a long spoon next to it.

5 / 2 votes

Shrub Cocktail

Shrubs were traditionally used as a means to preserve fruit but lately they're seeing a resurgence simply because there are so many intriguing and imaginative ways to play around with the infusions, whether via vinegar, sugars, spices, or herbs.

Prep Time15

Cook Time17 23 45

Total Time18

Course: Drinks

Cuisine: American

Servings: servings (1-pint/500 ml)

Calories: 29

Equipment

1-quart (1-liter) canning jar; 1-pint (500-ml) canning jar

Ingredients

▢ 1 cup crushed fruit, (such as strawberries, peaches, apricots, plums, berries, cherries, or Concord grapes)
▢ 1 cup granulated sugar
▢ Herbs, such as basil or lemon verbena (optional)
▢ 1 cup vinegar, (such as unfiltered apple cider, balsamic, sherry, or red wine vinegar) Herbs, such as basil or lemon verbena (optional)
▢ Sparkling or still water, (soda water, seltzer, or plain old tap water)

US - Metric

Instructions

Combine the crushed fruit and sugar in a 1-quart (1-liter) canning jar. Add herbs, if using. Cover and shake to combine. Refrigerate for 1 to 3 days or until the sugar almost completely dissolves and the fruit releases its juices.
After 1 to 3 days, pour fruit mixture through a wire-mesh strainer into a 2 cup (500 ml) glass measuring cup, pressing with the back of a spoon to release as much juice as possible. You should have about 3/4 cup (175 ml). Reserve the strained fruit for nibbling, spooning atop cake, stirring into prosecco, adding to sangria, dolloping atop yogurt, or any other use you can conjure. Stir the vinegar into the juice, transfer the mixture to a 1-pint (500-ml) jar, cover with the lid, and refrigerate for 2 weeks before serving.
To serve, pour some fruit shrub in a glass and top it off with water. We find that a ratio of 1 part shrub to 4 parts water is a good starting place. Taste and adjust the proportions of ingredients accordingly.

Nutrition