A delicious, gut-friendly sweet and sour syrup made with apple cider vinegar, honey, and fresh fruit, perfect for adding to sparkling water, cocktails, or culinary uses.
Homemade Fruit Shrub: ACV & Honey
A delicious, gut-friendly sweet and sour syrup made with apple cider vinegar, honey, and fresh fruit, perfect for adding to sparkling water, cocktails, or culinary uses.
Ingredients
- 2 cups fresh fruit (berries peaches
- 1 cup apple cider vinegar (with the mother)
- 0.5-0.75 cup raw honey adjust to taste
- 1-2 sprigs fresh mint or basil optional
- 1 inch fresh ginger sliced
Instructions
- Gently wash and prepare your fruit. If using berries, leave them whole or lightly crush. For harder fruits like peaches or plums, chop them into small pieces.
- In a clean glass jar (pint-sized or larger), combine the prepared fruit, apple cider vinegar, and honey. Stir well to ensure the fruit is coated and the honey begins to dissolve.
- If using, add any optional herbs or ginger slices to the mixture.
- Cover the jar tightly with a lid and refrigerate. Allow the mixture to infuse for 3 to 5 days, or even up to a week, shaking the jar once daily. The longer it infuses, the stronger the flavor will be.
- After the desired infusion time, strain the liquid through a fine-mesh sieve or cheesecloth into a clean bottle or jar, pressing on the solids to extract all the liquid. Discard the fruit solids (or compost them).
- Your homemade fruit shrub is ready! Store it in the refrigerator for up to 1 month.
- To serve, mix 1-2 tablespoons of shrub with 6-8 ounces of sparkling water, or use it as a mixer in your favorite beverages.
Notes
Experiment with various seasonal fruits like berries, peaches, or plums. Adjust honey to your taste. Store the shrub in the refrigerator for up to 1 month. Great for sparkling water, cocktails, or marinades.
