Eggless 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 beautifully simple — diced apples macerate in sugar until they release their juices, then apple cider vinegar and warming spices like cinnamon, cloves, and ginger are stirred in for a second long rest in the fridge. That slow, cold infusion is where all the magic happens, coaxing out a syrup that's bright and tangy with just the right amount of autumn spice. Because this is a drinking vinegar made entirely from fruit, sugar, vinegar, and whole spices, it's naturally free of eggs and any animal-derived binders — no substitutions needed, no label-reading required. Splash it into sparkling water over ice for an effortless mocktail, or use it as a cocktail mixer that genuinely impresses guests. It keeps in the fridge for up to three months, so 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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