Have you ever sipped a shrub?
Do you even know what a shrub is?
Other than triggering a Monty Python joke, most people think I’m talking about landscaping. And when I mention drinking a shrub they get very confused.
“Here I come to save the daaaaaayyyyy”…or at least to clear up any confusion about shrubs.
The drinking kind.
The kind that you drink.
Not a shrub that drinks.
Cuz that would be silly.
Got it? 🙂
A shrub, or drinking vinegar, is a beverage that has been around for centuries. It’s full of electrolytes, amino acids, and probiotics. And it’s great for quenching a thirst and cooling you off on a hot day.
If you drink sports drinks, this will do you one better. Because it’s all natural and doesn’t have any questionable ingredients.
It’s simple to make, infinitely customizable to your own tastes, and you don’t have to refrigerate it.
Here’s the super secret, super complicated recipe for shrub:
- 1 part organic raw apple cider vinegar
- 1 part raw local honey (you can cut this down to 1/2 if you want to)
- 1 part fruit
Yup. That’s it.
You can, of course, add any kind of herbs or spices you want to it as well.
One of my current favorites is cherry with cinnamon and vanilla.
I also like one my sister Debbie, The Pioneer Soul, made that is blueberries, blackberries, and lavender.
(Don’t say ewwww until you’ve tried it.)
I’ve added that recipe below.
Of course, you can use any kind of fruit and any kind of flavorings that suit your fancy. Or your taste buds.
Here’s a quick walk through of the steps to make your shrub syrup:
First, get a clean, dry glass jar with a lid (preferably plastic like these).
Put 1 cup of raw apple cider vinegar in the jar.
Then put 1 cup of raw local honey in the jar. Now stir until it’s combined.
Add 1 cup of fruit and the flavorings of your choice.
Put the lid on the jar.
If you are using a regular metal lid, you should put cling wrap across the top of the jar before putting on the lid. Because the vinegar will do bad things to metal lids.
Trust me on this one. 🙁 That’s why I use plastic lids.
Now, shake the jar. This is a good time to put a label with the date on it on the lid.
And then set the jar on a cabinet somewhere so you will notice it.
You should shake your shrub twice a day. It will take about a week or so for most of the flavor to be extracted from the fruit.
The longer it sits, the more mellow the vinegar becomes. I usually let mine sit for a minimum of 30 days.
Some people let it go for a few months. But you can taste it at any time and decide that it’s done.
Now you need to strain out the fruit and the flavorings and then pour it into a clean bottle.
I like to use these Grolsch style flip top bottles.
I also like pretty glass decanters like this.
Then you should eat the fruit.
Maybe with yogurt. And a little granola on the top.
How to use your shrub syrup:
Pour a shot (2-3 tablespoons) of the syrup into a pretty glass. Then add water, sparkling water, club soda, tonic water, or other beverage of your choice.
Serve it over ice if you want (I usually do).
Shrub syrup can be used in cocktails, in salad dressings, as glazes on meats, or even added to desserts.
I used 2 Tbsp of the cherry shrub syrup in a cherry cobbler I made. Took the flavor to the next level!
Here is the ingredient list for my 2 current favorites.
I say current favorites, because every time I make a new one, that becomes my favorite. 🙂
Cherry, Cinnamon, & Vanilla Shrub Syrup
- 2 cups organic raw apple cider vinegar
- 2 cups raw local honey
- 2 cups frozen cherries (left over from last year)
- 1 organic cinnamon stick
- 2 organic vanilla beans (these were left over from when I made vanilla extract, if you use fresh beans 1 will be enough)
Berry Lavender Shrub Syrup
- 2 cups organic raw apple cider vinegar
- 2 cups raw local honey
- 1 cup organic blueberries
- 1 cup organic blackberries
- 1/2 tsp organic lavender
Finally, you can store these babies in the fridge or on the counter at room temperature.
I have no idea how long they will last, because they don’t last long around here. 🙂
Now fix yourself one every evening. Because that’s what I do!
That’s the best way I know of to get my apple cider vinegar in for the day. And, it also gives me a dose of local raw honey, which has been shown to help with seasonal allergies.
It tastes good, it’s good for me, and best of all, it’s so darn fun to tell people you drink a shrub every day! 🙂
What would you make your shrub with?
Here’s a few resources to help you explore shrubs further:
Blessings!
Heidi says
Cery, you’ve cleared up my fuzzy notion of what a shrub is! Thank you! I’m going to start one today, and do what you do—let it sit for 30 days. I can hardly wait! I have a question, though: Does the shrub turn out to be fermented? Or is it just more of a syrup?
Angie says
HI. Great information! Thank you. Question…can you make this with citrus fruits? I’m thinking grapefruit for a refreshing summer drink…
Cery says
Hi Angie!
I’ve never done it with citrus before. But that’s a superb idea! Probiotic lemonade or orangeade sounds perfect for a hot summers day.
Let me know how it goes!
Cery