Fresh Apple Shrub
Author Notes: Shrubs (aka drinking vinegars) are a kind of preserve in which fruit is submerged it in a combination of vinegar and sugar and allowing it to steep for a time. After straining, you’re left with a sweet, highly acidic, fruity concentrate. The shrub can then be used in cocktails, stirred into sparkling water or whisked into salad dressings. —Marisa McClellan
Makes 3 cups
- 3 medium apples (choose a variety that is flavorful and sweet)
- 1 cup apple cider vinegar
- 2/3 cup granulated white sugar
- Shred apples on a box grater. Funnel the shreds into a wide-mouth quart jar. Top with apple cider vinegar and sugar. Use a narrow spoon to stir the apples, vinegar and sugar together. Apply a watertight lid and give the jar a good shake.
- Tuck the jar into the back of your refrigerator and let it sit for four or five days. Taste the liquid and if you’re happy with the balance, strain out the apple bits, making sure to press firmly to remove all the liquid. Don't be afraid to use your (clean) hands for this.
- Place the strained shrub in a clean jar and keep refrigerated. It is ready to use now, but will mature in flavor over time.
- Stir it into cocktails, sparkling water or use in homemade vinaigrettes and marinades.
- This recipe is a Community Pick!
More Great Recipes:
Booze-Free Drinks|Fruit
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about 3 years ago Randa McDonough
How long will this keep?
almost 4 years ago frcontrone
I sent this recipe to a friend last year. She made it and I was delighted to be able to taste it this past summer. She had lost the recipe, and I hadn't saved it. You don;t know how glad I am that it has been posted again. It is the greatest. We even added some to a little mayo, and cream cheese. Made a wonderful salad dressing.
over 4 years ago Sashinka
I just made this and it tasted so spectacular that can't wait to taste the finished product! I'm so grateful for this talented and sharing cooking community!
over 4 years ago MOCHINO
can I drink this just as it is? or do I have to add it to something??
over 4 years ago Michael Hoffman
Food52 Alum
We've made this shrub once and it's delicious! I'm planning to start another batch today, this time adding fresh ginger.
over 4 years ago Cranaleith cook
So after the fruit is strained out can this "canned" mixture remain out of the refrigerator? And for how long? I can't wait to try this--Thanks.
over 4 years ago mad4mex
I'd love to know what kind of cocktail you'd make to utilize this shrub. Yum!
over 4 years ago peacenique
Thank you for this recipe. How long will it last in the fridge
over 4 years ago The Kitchen Fix
what kind of vinegar would you suggest for a version with pears?
Showing 9 out of 9 comments