Low Sodium Classic Apple Shrub
Tart, fruity, and warmly spiced, this apple shrub is a homemade drinking vinegar that transforms a splash of sparkling water into something genuinely special. The process is slow and hands-off — diced apples macerate in sugar for a full day before cider vinegar, cinnamon, cloves, and ginger join the party for another long, flavor-building rest in the fridge. That patience pays off in a syrup that's bright and complex, with none of the artificial edge you'd find in store-bought mixers. Because the recipe relies entirely on fresh fruit, spices, and vinegar, there's no hidden sodium to worry about — every ingredient is exactly what it says it is. Stir a couple of tablespoons into sparkling water over ice and you've got a refreshing, naturally balanced drink that feels a little fancy without any real effort. It keeps in the fridge for up to three months, so one batch goes a long way toward elevating your everyday sip.
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Learn more →Ingredients
8 servings
- 2 medium apples (about 12 oz), cored and finely diced
- ¾ cup granulated sugar
- ¾ cup apple cider vinegar
- 1 cinnamon stick
- 3 whole cloves
- ¼ tsp ground ginger
For serving
- sparkling water, for serving (optional)
Instructions
- 1
Combine the diced apples and granulated sugar in a medium bowl and stir well to coat. Cover and refrigerate for at least 24 hours, until the sugar has fully dissolved into the apple juices and a syrupy liquid has pooled at the bottom of the bowl.
- 2
Add the apple cider vinegar, cinnamon stick, whole cloves, and ground ginger to the bowl and stir to combine. Cover and refrigerate for another 24 hours to allow the flavors to develop.
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