Capsaicin Free Classic Peach Shrub
Ripe summer peaches, a touch of apple cider vinegar, and a little patience are all it takes to make one of the most refreshing drinks you'll ever pour over ice. This drinking vinegar is bright, fruity, and just tangy enough to make sparkling water feel genuinely exciting — or to give a cocktail a serious upgrade. Because the heat in so many beverages and mixers comes from chili-based ingredients or spice blends, this recipe is a welcome find: every single ingredient is naturally free of capsaicin, with no hidden heat to worry about. The peaches macerate slowly in sugar before the vinegar is introduced, which means the fruit flavor stays front and center rather than getting overwhelmed. A hint of fresh ginger is optional, so you can keep it completely mild or add just a whisper of warmth that has nothing to do with peppers. The two-day process is mostly hands-off — a stir here, a press through a strainer there — and the payoff is a gorgeous, jewel-toned syrup that keeps in the fridge and works beautifully all week long.
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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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