Eosinophilic Esophagitis Friendly Classic Apple Shrub
Tart, sweet, and warmly spiced, this apple shrub is a beautifully refreshing drinking syrup that feels special without requiring anything complicated. The slow maceration process — letting diced apples sit with sugar for a full day before the vinegar and spices join in — coaxes out deep, layered flavor that no store-bought syrup can match. Every ingredient here is straightforward and free from the common triggers that make so many packaged beverages and flavored drinks a gamble. Cinnamon, cloves, and ginger bring gentle warmth, while the apple cider vinegar adds a bright tang that balances the sweetness perfectly. Once strained, the finished syrup keeps in the fridge for up to three months, so you can stir a splash into sparkling water whenever you need something satisfying and safe to sip. It's the kind of homemade staple that makes navigating a restricted diet feel a little less like sacrifice and a lot more like intention.
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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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