Celery Free Classic Peach Shrub
Ripe summer peaches, a little sugar, and apple cider vinegar come together in this old-fashioned drinking shrub that is equal parts tangy, sweet, and refreshing. The process is mostly hands-off — a couple of days in the fridge does the heavy lifting while the fruit slowly releases its juice and the vinegar mellows into something genuinely craveable. A pinch of kosher salt rounds everything out, and the optional fresh ginger adds a subtle warmth that makes the whole thing feel a little more complex. Once strained, the syrup is brilliantly versatile: splash it into sparkling water for a sophisticated mocktail, or use it as a cocktail mixer when the occasion calls for it. The ingredient list is naturally free of anything derived from celery, so there is no label-reading stress or ingredient swaps required — just pure, fruit-forward flavor. It keeps well in the fridge, which means you can make a batch and enjoy it 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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