High Fructose Corn Syrup Free Classic Apple Shrub
Tart, sweet, and warmly spiced, this apple shrub is a beautifully old-fashioned drinking vinegar that feels anything but outdated. Fresh diced apples slowly macerate in granulated sugar, drawing out their natural juices before apple cider vinegar, cinnamon, cloves, and ginger are folded in for a second long steep — the result is a deeply layered syrup with real complexity. Bottled shrubs and flavored mixers from the store are notorious for sneaking in sweeteners you didn't ask for, so making your own from scratch puts you completely in control of every ingredient. The two-day process is almost entirely hands-off, and the payoff is a concentrated syrup that keeps in the fridge for up to three months. Stirred into sparkling water over ice, it delivers a crisp, tangy sip that's genuinely refreshing without any of the artificial sweetness that plagues commercial alternatives. It also works beautifully as a cocktail mixer or a splash in salad dressings, making that single batch remarkably versatile.
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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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