Homemade Fruit Shrub Recipe
A cold-processed fruit shrub that brilliantly captures intense fruit flavor, balanced with a delightful tang from champagne vinegar. A versatile base for cocktails or mocktails.
Ingredients
- 2 cup mixed berries fresh or frozen
- 1 cup granulated sugar
- 0.5 cup champagne vinegar
Instructions
- Combine the mixed berries and granulated sugar in a non-reactive bowl or jar. Mash the fruit gently with a fork or potato masher to help release juices. Cover the bowl or jar and refrigerate for 3 days, stirring the mixture daily to ensure the sugar dissolves and flavors meld. After 3 days, strain the mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids with a spoon or spatula to extract as much liquid as possible. Discard the fruit solids. Stir the champagne vinegar into the strained fruit syrup until thoroughly combined. Transfer the finished fruit shrub to a clean, airtight bottle or jar. Store it in the refrigerator.
Notes
The 3-day maceration period is crucial for flavor extraction; don't rush it. Feel free to experiment with different fruits like berries, peaches, plums, or even rhubarb. Champagne vinegar adds a bright, subtle tang, but apple cider vinegar can be used for a stronger flavor. Store your finished shrub in a sealed bottle or jar in the refrigerator for up to 2-3 weeks. To serve, dilute with sparkling water, use as a base for cocktails, or drizzle over desserts for a tangy kick.