Fruit Shrub Recipe - 3 Delicious Drinking Vinegar Ideas

Turn seasonal fruit into sweet, tangy drinking vinegars perfect for mocktails and cocktails. Using a simple 1:1:1 ratio, you can create endless flavor combinations with whatever fruit you have on hand. Zero waste, just creativity!

Recipe Details:

• Prep Time: 15 minutes
• Infusion Time: 3-7 days
• Total Time: 3-7 days
• Makes: Approximately 500ml per shrub
• Difficulty: Easy
• Special Equipment: Clean glass jar with lid, fine-mesh sieve or cheesecloth, bottles for storage

Fruit shrubs, also known as drinking vinegars, are a brilliant way to preserve seasonal fruit and create sophisticated, complex drinks for entertaining. This old-fashioned preservation method combines fruit, sugar, and vinegar in equal parts to create a sweet-tart syrup that's perfect for mixing with sparkling water, adding to cocktails, or creating impressive mocktails. The beauty of shrubs is their simplicity and versatility. You can use whatever fruit is in season or needs using up, pair it with herbs or spices, and create your own signature flavors. I'm sharing three of my favorite combinations here: a classic Doris plum shrub, a warming apple pie shrub perfect for Christmas, and a surprising savory-sweet tomato basil shrub. But the possibilities are truly endless, from pineapple and coriander to rhubarb and star anise, fig and rosemary, or strawberry and basil. The 1:1:1 ratio makes it foolproof every time.

Why You'll Love This Recipe

• Simple ratio: The 1:1:1 formula (equal parts fruit, sugar, vinegar) makes it impossible to mess up
• Endless creativity: Use any fruit, herb, or spice combination you can imagine
• Zero waste: A perfect way to use up fruit that's past its prime or seasonal gluts
• Long-lasting: Shrubs keep for months in the fridge, ready whenever you need them
• Versatile drinks: Mix with sparkling water for mocktails, add to cocktails, or use in salad dressings

The Basic 1:1:1 Shrub Formula

Master Recipe:

• 1 part fresh fruit (by weight)
• 1 part sugar (by weight)
• 1 part apple cider vinegar (by weight)

For example: 200g fruit + 200g sugar + 200g apple cider vinegar

SHRUB 1: Doris Plum Shrub

A classic, fruity shrub that's sweet, tart, and beautifully deep in color. Perfect for summer gatherings or Christmas celebrations.

Ingredients:

• 250g Doris plums (or any plums), halved and pitted
• 250g caster sugar
• 250g apple cider vinegar (with mother if possible, but regular works fine)

Instructions:

1. Prepare the fruit: Wash the plums, halve them, and remove the pits. Cut into quarters if they're large. Place them in a clean glass jar.

2. Add sugar and vinegar: Pour the sugar over the plums and give the jar a good shake to distribute. The sugar will start drawing out the juices from the fruit. Add in your apple cider vinegar.

3. Macerate: Cover the jar and leave at room temperature for 24-48 hours, shaking occasionally. You'll notice the fruit releases its juices and the sugar begins to dissolve.

4. Infuse: Cover and leave to infuse at room temperature or in the fridge for 3-7 days. The longer it sits, the more developed the flavor becomes. Shake or stir daily.

5. Strain and bottle: After 3-7 days, strain the shrub through a fine-mesh sieve or cheesecloth, pressing on the fruit to extract all the liquid. Discard the fruit solids or compost them. Pour the shrub into a clean bottle.

6. Store: Keep refrigerated for up to 6 months. The vinegar acts as a preservative, so shrubs have excellent keeping qualities.

SHRUB 2: Apple Pie Shrub

Warm spices combined with sweet apples create a cozy, festive shrub that's perfect for Christmas mocktails or winter entertaining.

Ingredients:

• 250g apples, cored and chopped (no need to peel)
• 250g caster sugar
• 250g apple cider vinegar
• 1 cinnamon stick
• 3 cardamom pods crushed

Instructions:

1. Prepare the apples: Wash and core the apples, then chop into small pieces. Leave the skin on for extra flavor and color. Place in a clean glass jar.

2. Add sugar, vinegar and spices: Pour the sugar over the apples. Add the cinnamon stick and cardamon. Shake the jar to distribute everything. Add the vinegar in to.

3. Macerate: Cover and leave at room temperature for 24-48 hours, shaking occasionally. The apples will release their juices and the spices will begin to infuse.

4. Infuse: Cover and leave to infuse for 5-7 days at room temperature or in the fridge, shaking daily. The spices need a bit longer to fully develop their warm flavors.

5. Strain and bottle: Strain through a fine-mesh sieve, pressing on the fruit to extract all the liquid. Remove and discard the spices. Pour into a clean bottle and refrigerate.

6. Store: Keeps for up to 6 months in the refrigerator.

Tip: Add whatever spices you like here, could be cloves, ginger, nutmeg.

SHRUB 3: Tomato Basil Shrub

A surprising savory-sweet shrub that's absolutely delicious. The tomato provides sweetness while the basil adds freshness. Perfect for sophisticated mocktails or even as a salad dressing base.

Ingredients:

• 250g ripe cherry tomatoes, halved
• 250g caster sugar
• 250g apple cider vinegar
• Large handful of fresh basil leaves (about 10-15 leaves)
• Pinch of sea salt

Instructions:

1. Prepare the tomatoes: Wash and halve the cherry tomatoes. For this shrub, riper tomatoes work best as they're naturally sweeter. Place them in a clean glass jar.

2. Add sugar, vinegar and basil: Pour the sugar over the tomatoes. Tear the basil leaves and add them to the jar along with a small pinch of salt. Shake to combine. 

3. Macerate: Cover and leave at room temperature for 24 hours. The tomatoes will break down and release their juices, creating a beautiful pink syrup.

4. Infuse: Cover and infuse for 3-5 days in the refrigerator, shaking daily. The basil flavor will develop and meld with the tomato. And the sugar will be fully dissolved.

5. Strain and bottle: Strain through a fine-mesh sieve or cheesecloth, pressing gently on the solids. Discard the tomato skins and basil. Pour into a clean bottle.

6. Store: Refrigerate for up to 6 months.

How to Serve Your Shrubs

Classic Shrub Soda (Mocktail): Mix 2-3 tablespoons of shrub with 200ml sparkling water and ice. Garnish with fresh fruit or herbs.

Shrub Cocktail: Add 2 tablespoons of shrub to your favorite spirit (gin, vodka, or rum work beautifully) and top with sparkling water or tonic.

Salad Dressing: Whisk shrub with olive oil for an instant, flavorful vinaigrette. Especially good with the tomato basil shrub.

Hot Toddy: Mix apple pie shrub with hot water and a splash of whiskey for a warming winter drink.

More Flavor Combination Ideas

Get creative with these delicious pairings. Remember, it's always 1:1:1 ratio:

Summer combinations:

• Strawberry and basil
• Blueberry and mint
• Pineapple and coriander
• Peach with rose petals
• Watermelon and lime

Autumn/Winter combinations:

• Rhubarb and star anise
• Fig and rosemary
• Cherry and cinnamon
• Pear and cardamom
• Cranberry and orange

Garden herb additions:

• Lemon verbena
• Thyme
• Lavender
• Sage
• Rosemary

Spice additions:

• Black peppercorns
• Vanilla bean
• Cardamom pods
• Star anise
• Fresh ginger

Chef's Tips

For the best results: Use ripe, flavorful fruit. Overripe fruit that's past eating fresh is actually perfect for shrubs, as long as it's not moldy or rotten.

Vinegar choice: Apple cider vinegar with the mother provides extra depth and probiotic benefits, but regular apple cider vinegar works perfectly fine. You can also experiment with white wine vinegar or champagne vinegar for lighter flavors.

Sugar variations: While white caster sugar is standard, you can use brown sugar for deeper caramel notes, honey for floral sweetness, or even maple syrup. Keep the 1:1:1 ratio by weight.

Adjust sweetness: If your final shrub is too sweet, add a splash more vinegar. If it's too tart, add a little more sugar syrup (equal parts sugar and water, heated until dissolved).

Infusion time: Taste your shrub daily after day 3. When it reaches a flavor balance you like, strain it. Some people prefer 3 days, others like 7 days for more developed flavors.

Don't waste the fruit: The strained fruit can be used in compotes, stirred into yogurt, or used in baking, though most of the flavor will have transferred to the liquid.

Substitutions & Variations

No apple cider vinegar? Use white wine vinegar, champagne vinegar, or even rice vinegar. Each will give a slightly different character.

Sugar-free version: You can try making shrubs with alternative sweeteners, though the texture and preservation qualities may differ. Honey works well as a 1:1 substitute by weight.

Quick shrub method: If you're in a hurry, you can gently heat the fruit, sugar, and vinegar together on the stove until the sugar dissolves, then strain immediately. This creates a shrub in 30 minutes, though the flavor won't be quite as complex.

Spice it up: Add a small dried chili to any fruit shrub for a spicy kick that works beautifully in cocktails.

Frozen fruit: Absolutely use frozen fruit! It works just as well as fresh and is often more affordable. No need to thaw it first.

Storage & Reheating

Storage: Store all shrubs in clean, sealed bottles or jars in the refrigerator. The vinegar acts as a natural preservative, so shrubs will keep for up to 6 months, sometimes longer. Always use clean utensils when scooping out shrub to prevent contamination.

Freezer-Friendly: Shrubs don't need to be frozen, but you can freeze them in ice cube trays for easy portioning. Pop a shrub cube into sparkling water for instant flavor.

Shelf life indicators: If you notice any mold, off smells, or fermentation bubbles (beyond slight carbonation), it's time to discard. Properly made shrubs should remain stable for many months.

Gifting: Shrubs make beautiful homemade gifts. Pour into pretty bottles, add a handwritten label with serving suggestions, and tie with ribbon. They're perfect for Christmas or hostess gifts.

Frequently Asked Questions

Q: What's the difference between a shrub and a cordial? A shrub contains vinegar, which gives it a tangy, complex flavor, while cordials are just fruit and sugar. The vinegar in shrubs acts as a preservative and adds depth that makes them perfect for sophisticated drinks.

Q: Can I use any type of vinegar? Apple cider vinegar is traditional and works with most fruits, but you can experiment with white wine vinegar for delicate fruits, red wine vinegar for berries, or champagne vinegar for a luxurious touch. Avoid distilled white vinegar as it's too harsh.

Q: Do I need to sterilize my jars? The jars should be very clean, but you don't need to sterilize them like you would for canning. Wash thoroughly with hot soapy water and rinse well.

Q: My shrub tastes too vinegary. What can I do? When serving, use less shrub in your drink and add more sparkling water or mixer. You can also add a simple syrup (equal parts sugar and water) to balance it out. Remember, shrubs are meant to be diluted when serving.

Q: Can I make shrubs with vegetables? Absolutely! The tomato basil shrub is proof of that. Try cucumber and mint, carrot and ginger, or beetroot and orange. The savory shrubs are particularly good in cocktails and as salad dressing bases.

Q: How much shrub should I use per drink? A: Start with 2-3 tablespoons per 200ml of liquid and adjust to taste. Some people like a subtle hint, others prefer a bolder flavor.

You Might Also Like

Beetroot Kvass - Another fermented drink that's simple to make and packed with probiotics. A great morning tonic that uses just beetroot, water, and salt.

Homemade Cordials - If you prefer non-vinegar fruit syrups, try making traditional cordials with elderflower, lemon, or berry flavors.

Enjoy!

Del x

Head to my YouTube channel to watch how to make fruit shrubs step-by-step. That's the beauty of shrubs, no waste, just creativity!