Barley Free Classic Apple Shrub
Tart, spiced, and quietly complex, this apple shrub is the kind of homemade pantry staple that makes every drink feel a little more special. The process is a slow one — two rounds of refrigerating let the sugar draw out the apple juices and then the vinegar rounds everything into a beautifully balanced syrup — but the hands-on effort is minimal. Warm cinnamon, cloves, and a hint of ginger give it a depth that store-bought mixers simply can't match. Every single ingredient here is naturally free of grain-based additives, so there's no need to scrutinize labels or worry about hidden sources sneaking in through a flavored syrup or pre-made mix. Stirred into sparkling water over ice, it's a refreshing, sophisticated sipper that works just as well at a dinner party as it does on a quiet afternoon. The finished shrub keeps in the fridge for up to three months, which means one batch goes a long way.
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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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