Vegetarian Classic Apple Shrub
Tart, sweet, and laced with warm spice, this apple shrub is the kind of old-fashioned pantry staple that makes every drink feel a little more special. The process is mostly hands-off — diced apples macerate in sugar until they release their juices, then cider vinegar, cinnamon, cloves, and ginger steep into the mix over a second day in the fridge. That slow, cold infusion is what builds the layered depth you just can't rush. Once strained, the syrup keeps for up to three months, so a little effort now pays off in weeks of effortless entertaining. Splash it into sparkling water for a sophisticated mocktail, or use it as a cocktail mixer when the occasion calls for it. Every single ingredient here is plant-based and straightforward, so there's nothing to second-guess — just pure, bright flavor from start to finish.
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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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