How To Make a Fruit Shrub Syrup (2024)

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updated Sep 3, 2022

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Have you ever sipped a shrub? Not the bush out in your front lawn, but a fruit syrup, preserved with vinegar and mixed with water or alcohol to make a tangy, refreshing beverage. An old-fashioned favorite, shrubs have steadily made a comeback in the last several years — especially on co*cktail menus — but they aren’t solely the province of mixologists.

Making a shrub syrup at home is a fun way to preserve and play with seasonal fruit, and you can follow this template for practically any fruit you have on hand. In addition to drinks, you can use the brightly flavored syrup in salad dressings and homemade jam, or as a glaze for meats.

The History of the Shrub

The word “shrub” is derived from the Arabic sharbah, which means “a drink.” (“Sherbet” and “syrup” also come from this Arabic root.) Although drinking vinegars aren’t so common today, they have a long history stretching back to the Babylonians (who added date vinegar to water to make it safe to drink), and the Romans (who mixed vinegar and water to make a beverage called posca). Colonial-era sailors carried shrubs, rich with Vitamin C, aboard their boats to prevent scurvy. Shrubs also gained popularity during the Temperance movement, and many 19th- and early 20th-century housekeeping manuals contain recipes for them.

The Basic Process for Making Shrubs

Although there are several different methods for making shrubs, the most common process involves creating a fruit-flavored vinegar and sweetening it with sugar. The acetic acid in vinegar acts as a preserving agent, so shrubs were — and still are — a delicious way to enjoy seasonal fruit juices year-round. I love experimenting with different combinations of fruit and vinegar to make these flavorful syrups.

The Ingredients for Making Shrubs

Berries are perhaps the finest fruit for shrubs, but cherries, peaches, plums, pears, and other fruits may be used. They should be ripe and sweet, but they do not need to be perfect; this is a great opportunity to use farmers market “seconds” and any fruit that is abundantly in season. Fruit should be thoroughly washed and may be peeled, chopped, or lightly crushed to shorten the infusing process. Ginger, citrus peel, or even peppercorns may also be added for flavor.

Any vinegar may be used, as long as it is labeled as having at least 5 percent acidity. Distilled white vinegar has a clear, sharp flavor; apple cider vinegar tends to be milder with a fruity flavor; and wine vinegars, while more expensive, often provide a superior smooth flavor. Balsamic vinegar is delicious with cherries and strawberries.

For the sugar, I generally use white granulated sugar, which provides a neutral sweetness. Brown and raw sugars may also be used.

Making Shrubs Safely

Because vinegar is high in acid, it does not support the growth of the bacteria that produces botulism. However, some vinegars may support the growth of other harmful bacteria, so cleanliness and proper storage is important. There are faster, easier shrub instructions out there, but I believe this one to be more reliable in terms of rich flavor and long-term keeping.

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