This recipe works well with any type of soft, juicy fresh fruit, such as strawberries, raspberries, blackberries, peaches, and even pineapples! Blueberries, plums, apples, or other fruits that don’t extract as well (or are not as aromatic) might not be worth sacrificing. Our hands-down favorite shrub is made from strawberries, although blackberry shrub is a close second. Just be sure to use perfectly ripe fruit.
- Yield: 1 quart
- 2 cups fresh and perfect juicy fruit, sliced (about 2 pounds)
- 1 cup sugar
- 2 cups cider vinegar
- Combine the fruit and sugar in a ½-gallon mason jar and screw on the lid. Let macerate for about 24 hours, stirring occasionally. The fruit will throw off a lot of juice! If your house is hot, place the jar in the refrigerator so the fruit doesn’t start to ferment.
- Place a fine-meshed sieve over a large bowl. Strain the juice through the sieve. Allow the juice to drip out of the fruit without squeezing or pressing it — this will keep the syrup beautifully clear. Set aside the drained fruit; you can use it to make fruit vinegar.
- Add the cider vinegar to the fruit syrup and your shrub is good to go! Store it in the refrigerator.