Honey Free Classic Apple Shrub
Shrubs — those old-fashioned drinking vinegars — are having a serious moment, and this apple version is one of the most satisfying to make from scratch. Diced fresh apples slowly macerate in granulated sugar, drawing out their natural juices into a glossy, fragrant syrup before apple cider vinegar, cinnamon, cloves, and ginger are folded in for a second round of cold-infusing. The result is bright, tangy, and warmly spiced in a way that feels both nostalgic and genuinely exciting. Many commercial shrubs and flavored syrups sneak in honey or agave as a sweetener, so making your own with plain granulated sugar is the cleanest way to keep things completely free of bee-derived ingredients. The two-day process is almost entirely hands-off — just stir, cover, and let the fridge do the work. Once strained, the syrup keeps for up to three months, meaning you can splash it into sparkling water whenever the mood strikes. It's the kind of pantry staple that makes plain fizzy water feel like a craft cocktail.
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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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