Brazil Nut Free Classic Peach Shrub
Ripe summer peaches, a touch of apple cider vinegar, and a little patience are all it takes to make this bright, tangy drinking vinegar that belongs in every home bartender's fridge. The process is beautifully low-effort — you're mostly just letting time do the work as the sugar draws out the peach juices and the vinegar slowly weaves everything together into something complex and refreshing. A hint of fresh ginger is optional but adds a subtle warmth that plays beautifully against the fruity sweetness. Because this shrub is made entirely from scratch with whole fruit and pantry staples, there's no need to scrutinize labels or worry about what might be lurking in a store-bought syrup. Stir it into sparkling water for a sophisticated mocktail, or use it as a cocktail mixer when you want something a little more festive. The finished shrub keeps well in the fridge, so one batch goes a long way toward elevating everything from lemonade to a simple gin spritz.
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Learn more →Ingredients
16 servings
- 1 ½ lbs ripe peaches (about 4 medium), pitted and diced
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- ¼ tsp kosher salt
- ½ tsp fresh ginger, finely grated (optional)
Instructions
- 1
Combine the diced peaches and sugar in a large glass jar or non-reactive bowl. Use a muddler or fork to crush the peaches lightly, releasing their juice and coating them thoroughly with the sugar.
- 2
Stir in the kosher salt and the grated ginger, if using. Cover the jar or bowl tightly with a lid or plastic wrap and refrigerate for 24 hours, stirring once halfway through, until the sugar has fully dissolved and the peaches have released a generous amount of syrupy liquid.
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