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Rick G.
August 26, 2023
I have tried making it with passion fruit, but the amount of pectin in that fruit makes it very hard to handle
Kathy S.
August 26, 2023
Has anyone made one with Passion Fruit? I’m going to have a windfall soon & wonder about trying it!
nissasm0m
August 10, 2023
There is a regional fruit here in Kansas called a sand plum or sandhill plum. They are super dry/tart and they aren't good for much beyond jelly. But, I have found they make a great shrub. I was surprised that I didn't even have to increase the amount of sugar recommended.
Oma
May 11, 2023
I have only used the cold method. Strawberries, basil and a bit of balsamic were very nice. My favorite might be fresh lime juice and minced ginger or lemon juice with ginger and turmeric. Sometimes I let my kombucha go to vinegar and then use it.
Lara S.
January 23, 2023
We came by a windfall of quince a couple years ago. Normally we make membrillo but didn’t have time so my husband made some shrub with it instead. Perhaps my favorite shrub ever! The quince is so aromatic. Highly recommend.
jmgx4stl
August 8, 2022
I have had Basil Shrub made by Siren Shrub Co. It is outstanding. I want to make my own because a 16 oz bottle costs $22. The items listed are organic basil, organic apple cider vinegar and organic cane sugar. My questions is how could I make this basil shrub and what quantities of each item do you suggest? I have only seen shrubs that begin the process with fruit and this has no fruit in it.
Rick G.
August 8, 2022
looking at my other contributions, you may safely assume i like white vinegar instead of apple cider vinegar. in the case of basil, apple vinegar might be ok. i'd try a pack cup of pressed down basil simmered in two cups of vinegar until it seems the flavor of the basil has been expressed.... 15 minutes? then add 2 cups of sugar, simmer until dissolved then go another few minutes to make sure. in filtering i would try and remove as much as you can of the basil leaves by hand (spoon and press them on the side of the pot) before filtering into bottles.... i fear the leaves will quickly plug a filter up. this shrub sounds intriguing and one in which tweaking would be fun..... a slice of ginger, a twig of thyme..... two large slices of tomato?
Bernadette H.
August 15, 2021
Just made a peach ginger shrub and a peach jalapeno shrub. Really not sure I can decide which one is better! Fortunately peach season is still going so I sample with friends and them help me decide. Oh and make a blackberry basil. I think basil worked better with marionberries but it is still quite tasty.
Lorin
August 3, 2021
I just picked a load of blackberries and decided to turn some of them into shrub. I put about 8 cups of blackberries through a food mill and this turned into about 5 cups of thick juice. I added no water. What I plan to do is the make a hot method shrub from this juice. Since the seeds have already been extracted, I would not have to strain after cooking. Thinking that the 8 cups of blackberries were about a pound, I plan to make a simple syrup of 1 cup water + 1 cup sugar ( or less) + 5 cups of blackberry juice + 1 cup of apple cider vinegar and maybe some sage. Is there any reason I should not use this thick blackberry purée (juice) in this shrub - rather than whole blackberries?
Bernadette H.
August 15, 2021
I don't see why you couldn't do this way. I think the sugar helps to extract all the juice. Not sure why you would make a simple syrup and not just add sugar. You've probably already made it by now. Let us know how it turned out.
Bethany
July 12, 2021
Do you think you can leave the pits in when making a cherry shrub and then strain them out when you strain the rest of the fruit pulp?
Bernadette H.
August 15, 2021
I tried it this way a couple of years back and felt like I couldn't extract as much juice with the pits in the mash. Maybe if I used a cheese cloth and left it over night it would have worked better. Did you try it with or without pits? What did you think? I had high hopes for a tart cherry shrub but was disappointed. Maybe I should try it again.
meximegan
May 9, 2021
For the cold process shrub, could the fruit, sugar and vinegar be mixed together and refrigerated for a week and then strained? Or does vinegar always need to be added as a separate step?
LemaireDuVin
February 28, 2021
I have a question: If I wanted to keep the used fruit after making the shrub, how long would it keep if I put it in a mason jar and kept it refrigerated?
Rick G.
February 28, 2021
i would say a week at least, maybe a month. it might be better to put it in a ziploc and squeeze out the air
JenniferJ
August 1, 2020
I love these comments! Great ideas and combinations and cautions. I have my first ever cold-process shrub covered on the counter as I type this. These comments are part of why I love Food52. Thanks to you all. : )
Bjohnson1971
June 29, 2020
Strawberry, blackberry, raspberry, and. Blueberry(added flavor). Equal amounts in weight. I used 1 cup stevia in the raw to be less sugar added. The apple cider vinegar 3/4ths, red cider vinegar and a splash of The balsamic vinegar. Cooked 10 minuteA, simmered till color darkened and fruit rested. I put it in a jar for 2 days... then strained the juice into an old apple cider vinegar with stopper. It’s divine. I made it as a joke mixing multiple berries that grow from shrubs, then declared I brought him a Shrubbery! Monty Python jest... for those not in the know. ;) Enjoy and let me know if you join me in multiberry. I used Zing 72 to mix the drink. Soda stream to make carbonated water. Mrmm
Lynn K.
November 30, 2019
I made this with Stawberries, cold method - one on fruit, 2 cups sugar and 1 cup red wine vinegar, splash of balsamic- it’s too sweet for me, next time I’ll cut the sugar down to 1.5 cups (I used cane sugar..)
Tuni
August 30, 2019
I made this with nectarines in both hot and cold methods. the outcome is delicious on both ends- but rather sweet! I was wondering if it's possible to ferment the fruit in vinegar first, and add sugar syrup to taste at the end...
Lazyretirementgirl
August 17, 2019
Great post and great comments. So timely, too.We are close to a peach oversupply situation, as our backyard tree is in the home stretch. Plus, I have somehow acquired a LOT of random vinegars that are all too sharp for my taste in salad dressing, so this gives me lots of ideas to ponder. Thanks!
Rick G.
August 17, 2019
I would caution about using strong or distinctly flavored vinegars because in my opinion this should be fruit forward
Joan
August 1, 2019
I've been making shrubs this summer in my instant pot, super quick hot process. 10 minutes on high, let it sit until cool, then strain and bottle.
Mixed frozen berries and lime, strawberries and lime, pineapple ginger. Waiting for my peaches to ripen and will do them with ginger also. Pour over some ice, fill glass with soda water
Mixed frozen berries and lime, strawberries and lime, pineapple ginger. Waiting for my peaches to ripen and will do them with ginger also. Pour over some ice, fill glass with soda water
Rick G.
August 2, 2019
OK, now you’ve got me interested. What are your ratios when using the Insta pot? I live in the rainforest and now my favorite combination is lemongrass and ginger which I grow myself but I have also used homegrown pineapple and locally grown passionfruit also
Joan
August 2, 2019
I have been using 2:1:1 ratio. 2 cups cut up fruit, 1 cup sugar, 1 cup vinegar, and 1/2 cup water for the pot. Today I used 1/2 cup each of Splenda and sugar; tasted the same as all sugar. When I want to take the time, I mix the sugar and fruit and let it sit for a few hours before adding the vinegar and cooking.. Trying to get all the juice I can!
The fruit that is left after straining is interesting. Strong! I froze the ginger pineapple, and put a couple pieces in the glass as a garnish. I envy your fresh fruits!
The fruit that is left after straining is interesting. Strong! I froze the ginger pineapple, and put a couple pieces in the glass as a garnish. I envy your fresh fruits!
Rick G.
August 2, 2019
how do you strain? i've used cheese cloth but have been using a food mill to good effect for some time now. Maracuya (passion fruit) is tricky. it must have a ton of natural pectic as it gels up. this leaves me with an acidic, very passion fruit tasting , ¾ set jam, but used in the right context, great. what it isn't, is a readily dispersible syrup. i have white pineapple and the key is using it at the correct ripeness to capture it's distinction. mango is another tricky one as far as resulting in a mixable syrup form, but the flavor from fresh mangos is quite good. i'm able to grow my own ginger and lemon grass and use it is at a ratio of about 9:5. now, if i could only grow rhubarb
Rick G.
February 28, 2021
update....... just made my 'simpler' ginger shrub.... using the instapot. i shredded 1.25 cups of ginger, i didn't even peel it, just scrub washed it well, then grated it. 4 cups of white vinegar , 4 cups sugar..... 12 minutes on the timer.... poured liquid through a strainer into a bowl, then that into fliptop bottles
Karen M.
September 14, 2021
Rick, I'm so interested in your ginger-lemongrass combo. I have a bunch of lemongrass in my garden, so I'd love to try this. Would you mind sharing your quantities?
Wendi
July 12, 2019
Should the Apple Cider Vinegar have "mother" in it? Will the "mother" have an effect on shelf life?
Kaitlin
July 5, 2019
I live in an extremely humid area (ie; a baguette i bought got moldy in 3 days). so idk if my question is dumb but, do i have to leave it on the counter for a few days? or can i store it in the fridge? while it macerates. i just dont want any mold or anything growing on it...
Emily B.
July 3, 2018
I’m way late in the game on this one - but - do you think you could do this with tart red cherries? I have some frozen from last summer from an old neighbor’s tree. Maybe with a little more sugar to counter the tartness of the cherries? What vinegar and sugar options would you recommend?
Christopher P.
August 20, 2018
Done it, very tasty. I used lime zest and almond extract with white sugar and cider vinegar.
L.E.
May 17, 2018
Probably a dumb question, but I’m going to ask anyway. I have put strawberries in sugar and got juice, but there is still a lot of sugar in the bowl. Do I add the sugar in with the juice and then add the vinegar or just keep the just and leave the sugar and fruit solids?
Ellen
June 3, 2018
It's really a matter of preference and how sweet you want your shrub to be. If it was my shrub, I'd stir the fruit/sugar/juice and let it sit a bit longer to dissolve the sugar and maybe get a bit more juice. I've found shrubs to be pretty flexible though, so adding the sugar and juice to the vinegar would be fine, but so would leaving the sugar behind with the fruit solids.
Vaishali M.
February 10, 2018
Lovely idea! Now, what if I want to make shrubs with juice instead of the fruit? How will that work?
Caroline L.
February 10, 2018
Hmm... It won't quite be the same (it's very intensely fruity) but you could experiment by adding a little splash of vinegar (like red wine vinegar or tarragon vinegar) to a bit of juice (like tart cherry) and topping it off with soda water.
Rick G.
October 24, 2017
i've tried 5 different commercial shrubs and ginger was my favorite. i can easily imagine my ranking might change as i make my own. my question for the community is in making ginger shrub..... proportions. fine grating? medium grate size?
Mark S.
July 13, 2017
I have made a couple of batches. I like to heat the vinegar to infuse herbs. I tried black cherries and pineapple with rosemary in red wine vinegar. Will use just a couple of sprigs next time. Got a black cherry and plum with thyme in red wine vinegar and black pepper brewing now. This is a great way to be creative with flavors and ingredients. Great article!
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Les K.
July 8, 2017
Has anyone tried freezing the finished shrub? I want my rhubarb shrub available in small amounts all winter long.
Rick G.
October 24, 2017
you're killin me...... a rhubarb shrub, if the rhubard flavor does indeed come through, would be heaven
Rick G.
October 24, 2017
you're killin me...... a rhubarb shrub, if the rhubard flavor does indeed come through, would be heaven
Bernadette H.
June 12, 2019
The vinegar should preserve it. I've made 3 shrubs with rhubarb. One with honey, one with ginger and one with cardamom. They are the best thing I have ever had. Sadly I'm at the end of my rhubarb but sometimes I get a late summer crop. Fingers crossed!
kimfriday
July 26, 2019
I have a weekend house in the Hudson Valley and got turned onto shrubs by a local maker, Hudson Valley Shrubs. They do a strawberry rhubarb that is out of this world!
Rick G.
May 9, 2021
i have since made rhubarb shrub a number of times, which is wonderful. this last time i saved the pulp and it's about the best "jam" i've ever tasted
Charity
July 5, 2017
Your article referred to the Alice Waters book containing interesting recipe for shrubs - https://food52.com/blog/9123-a-week-s-worth-of-simple-food-with-alice-waters - instead of using vinegar, you are making it with shrub - also using apple cores and skins and not the fruit that would be wasted. "Apple Peel Cider Vinegar" from MY PANTRY
EM
May 17, 2017
Has anyone used an ISI Whipper (or the like) to make a shrub? I wonder if the several week long steep could be cut drastically short using the rapid infusion method.
meet Y.
April 27, 2017
Can the leftover solids be used in anything afterwards? I made a rhubarb shrub and was hoping I could use the leftover rhubarb in a quick bread, muffin, scone?
Laura415
April 27, 2017
Absolutely. If you used raw rhubarb and followed this method simply taste the leftover rhubarb mash and if it tastes good then add it to your quick bread or muffin recipe. Be sure to drain it well so it doesn't mess up the wet to dry ratio in your quick bread recipe. Other things I've done with leftover fruit in shrubs is to cook it and season with sugar (if needed) to make a refrigerator jam. I've made sauces and toppings for other desserts and used it for yogurt mix in. Use it to flavor a second ferment in your kombucha. The list goes on and on:)
Nancy C.
March 2, 2017
I just tried this with interesting results: had a tablespoon of blueberry jam left in a jar. Added a 1/2 teaspoon-ish of cider vinegar. Screwed the lid on tightly, then shook till well combined. Poured into a double old-fashioned glass with ice then added plain Perrier. Stirred with a spoon. Delish. Has anyone tried this with jarred jams or preserves? What about rosemary? Too powerful? Love to hear back as I gave up wine for Lent and I have to try something!
Rick G.
October 24, 2017
rosemary is pretty intense/concentrated. can you imagine tarragon's intensity?
Katz
February 24, 2017
I've been making my own fruit vinegars and as a foodie-Holic , I'm now inspired to use the shrubbery techniques. Cheers to food chemistry!
Patrise H.
October 15, 2016
my grandmother made something she called Raspberry Vinegar and it was a deep red syrup of mashed raspberries, sugar and vinegar that set for a few days and then was strained through cheesecloth, decanted into stoppered bottles. It was a treat all through the year to have it mixed with water, ice tea, Vernor's ginger ale, or poured straight over ice cream. I never heard her call it a 'shrub' and never saw a recipe for anything like it until recently. thank You!
LoriS
September 1, 2016
I'm not trying to be a wise guy and I'm definitely not a shrub or math expert but I think your math is off for the cold process. If you want a 1:1:1 ratio, shouldn't you be adding half the amount of vinegar rather than an equal amount to the fruit syrup? In other words, if the syrup (1 part fruit + 1 part sugar) = 2 cups (2 parts), adding 1 cup vinegar, rather than 2, will give you 3 equal parts. I tried doing it your way once (made the same math mistake) and all I could taste was the vinegar. My recommendation would be to begin at 2 parts syrup to 1 part vinegar and add more vinegar if desired.
Laura415
October 26, 2016
I do it by taste because the sweetness of the fruit varies widely, but your math is right I think. I always add less vinegar than sugar even when doing it by taste.
Nancy C.
March 2, 2017
I'm with you. I think it's too much vinegar, and I drink cider vinegar daily, so it's not the flavor of vinegar, but that it can easily over-power the fruit.
Asha
June 28, 2017
Um, the recipe is pretty clear that is is one part of each initial ingredient: one cup fruit, one cup sugar, one cup vinegar.
Jeff
August 9, 2018
I, too, was pondering the ratio question. The suggested formula is 1 pound of fruit and then 2 cups of sugar and 2 cups of vinegar. Will 1 pound of fruit yield 2 cups? Or should the ratios be by weight? Since this is a recipe without a recipe, I guess it's pretty flexible and I'll wing it. I'll assume the same number of cups of fruit and sugar, and then start easy on the vinegar, adding later if needed.
Jessica
July 17, 2016
Would you use pasteurized or unpasteurized cider vinegar??
Laura415
July 17, 2016
I use unpasteurized but either is fine. Just stay away from white distilled vinegar. It's harsh tasting and made from GMO corn. I use white wine, apple cider and red wine vinegars depending on the fruit. Red wine vinegar with blackberries and thyme. That one was super good.
Becky E.
May 5, 2016
I'm wondering if you could can the shrub once it's finished instead of putting it in the fridge (either hot water bath or pressure)? I would like to make some to keep around the house but don't have alot of room in my fridge...
Caroline L.
May 5, 2016
Great question. I don't have a lot of experience canning, but this site has some information: http://www.canningacrossamerica.com/2012/07/16/strawberries-vinegar-shrub-a-beverage-revelation/
Laura415
July 17, 2016
Absolutely! I have canned shrubs in mason jars and in heat sealing bottles. They are completely shelf stable. It's the same time in the water bath as jelly/jam. 10 minutes after the water comes to a rolling boil. Cool down in the water. Seals and preserves perfectly.
Becky E.
October 26, 2016
Thanks Laura!! I just recently finished up a ton of shrubs for christmas gifts (along with some preserves of course)- and they canned beautifully! Right now I've got 10+ cans of each of 1) plum cardamom (made with honey & regular sugar); 2) cherry peppercorn; 3) pear ginger (my hubby's favorite!); and will be making some watermelon (maybe watermelon basil?) soon with our late ripening watermelons. I love experimenting with the shrubs & everything was made with fresh hand-picked ingredients from our garden for a friends. For the plum, I tried three other combos before I settled on the plum cardamom...
Laura415
October 26, 2016
Those sound awesome! I've done the plum and cardamom myself:) Pear ginger sounds like one I want to try since I just found inexpensive organic ginger at Costco. Let me know how the watermelon comes out. I would definitely use the mildest vinegar I could find. Perhaps the white wine or some other light one. I also used white sugar for shrubs that I want the color to remain pretty. (like maybe for the watermelon:)
Meghan M.
July 17, 2017
How do you know that they are the appropriate acidity? I'm very new to canning and concerned about getting the ratios correct. Thanks in advance for the tips.
Della R.
May 5, 2016
These combinations sound delicious! I haven't used spices or herbs yet... At what part of the process do you add them? At the beginning with the fruit-sugar combination?
Caroline L.
May 5, 2016
Hi Della—yes! You would add them with the fruit and sugar. Tear up the herbs a bit and rub them into the sugar to help release their oils; as for spices, you can just break them up coarsely and mix them in.
booglix
August 23, 2015
I've made lots of kinds of shrubs - last year I made eight flavors for our wedding and gave them out as favors. Delicious! But I prefer the cold-process method where you combine the fruit and vinegar first and add sugar after.
Combine fruit and vinegar to cover, and leave out on the counter, covered, for a few days (usually about three, but it depends on the temperature and the fruit). Then strain and add sugar to taste. You can shake and swirl to make the sugar dissolve faster, or warm it slightly, but it will dissolve in time even without heat.
Having tried many kinds of fruit with white vinegar, apple cider vinegar, and white wine vinegar, I definitely prefer white vinegar (even though, before beginning, I was sure I'd prefer the others). The fruit flavors are cleaner and purer with white vinegar. Lastly, shrubs are equally good when made with frozen fruit as with fresh fruit.
Our favorite flavors were raspberry, cherry, peach cardamom, and blueberry.
Combine fruit and vinegar to cover, and leave out on the counter, covered, for a few days (usually about three, but it depends on the temperature and the fruit). Then strain and add sugar to taste. You can shake and swirl to make the sugar dissolve faster, or warm it slightly, but it will dissolve in time even without heat.
Having tried many kinds of fruit with white vinegar, apple cider vinegar, and white wine vinegar, I definitely prefer white vinegar (even though, before beginning, I was sure I'd prefer the others). The fruit flavors are cleaner and purer with white vinegar. Lastly, shrubs are equally good when made with frozen fruit as with fresh fruit.
Our favorite flavors were raspberry, cherry, peach cardamom, and blueberry.
Caroline L.
August 23, 2015
thank you for the tip! i'll have to try it that way. does combining the fruit and vinegar first make the fruit taste pickley? peach cardamom sounds amazing. and i love that you gave shrubs as wedding favors!!
booglix
August 23, 2015
Thx Caroline! I didn't notice a pickley flavor, at least aside from the sharp, tangy, and vinegary flavor that's a given with shrubs.
Rick G.
August 2, 2019
After trial and error I have settled on white vinegar as the best because the apple cider vinegar leaves a decidedly wet hair flavor
Deb
August 23, 2015
The quick and dirty way to make a shrub -- fill a tall glass with ice, pour in about 1/2 inch Korean drinking vinegar (my favorite is pomegranate) and fill with seltzer or club soda. But I do plan to try this recipe.
psychomama
August 23, 2015
Do you need to peel the fruit? peaches in particular.
Caroline L.
August 23, 2015
you don't need to peel it, but you should definitely wash it if you're not going to!
psychomama
August 27, 2015
Thanks! That I did.
I now have a big bottle of peach scrub syrup in my fridge. I wish I knew what it was supposed to taste like...
I now have a big bottle of peach scrub syrup in my fridge. I wish I knew what it was supposed to taste like...
monika
August 18, 2015
Black cherries, cinnamon stick, cloves, white sugar and sherry vinegar...
Apples, fennel seeds, fennel greens, white sugar and white wine vinegar...
8-)
Apples, fennel seeds, fennel greens, white sugar and white wine vinegar...
8-)
Daniel T.
August 17, 2015
I want to try this with limes, and see if there's a great new margarita recipe to be drinking!
Laura415
August 17, 2015
Making wild blackberry shrub with thyme or lemon verbena depending on what's good in the garden today. I use 1 cup sugar per pound of fruit and 1/2 cup vinegar per pound of fruit to start. I also taste the fruit to see how sweet or sour it is before adding the sugar. Mashing it also helps get it started. I do like to add some vinegar during the maceration process to assure that it won't begin to ferment.
Ali S.
August 17, 2015
Oh phew! I started a pineapple shrub today and accidentally added vinegar, crossing my fingers it'll all turn out okay.
Amanda
August 17, 2015
Can you make this with frozen fruit? I froze some cherries a while ago and I have a fruit flavored balsamic vinegar that I think might be good for this!
Caroline L.
August 19, 2015
i've never tried it before, but i think it would be okay! the hot process is a good way to be safe, but if you let the fruit defrost first i think it would work well even in a cold process.
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