Black Pepper Free Classic Apple Shrub
Shrubs — the old-fashioned drinking vinegars that somehow feel completely modern — are having a well-deserved moment, and this apple version is a perfect place to start. Tart apple cider vinegar meets sweet, juice-soaked apple and warm spices like cinnamon, cloves, and ginger for a syrup that's complex, bright, and endlessly versatile. The two-day cold-process method does all the heavy lifting: no stovetop, no fuss, just time letting the sugar pull the fruit's natural juices into something genuinely special. Stirred into sparkling water over ice, it delivers a sophisticated, refreshing sip that feels like a craft cocktail without any of the alcohol. Since the whole recipe relies on whole fruit, pantry spices, and vinegar, there's nothing hidden to worry about — what you see is exactly what you get. It keeps in the fridge for up to three months, so one batch goes a long way for entertaining or everyday sipping.
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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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