Cinnamon Free Classic Peach Shrub
Shrubs — those old-fashioned drinking vinegars — are having a serious moment, and this peach version is one of the most refreshing ways to enjoy the trend. Ripe, juicy peaches are macerated in sugar until they release a gorgeous, syrupy liquid, then married with apple cider vinegar for a tangy-sweet concentrate that tastes like summer in a bottle. A pinch of kosher salt rounds everything out, and a little fresh ginger adds a subtle warmth if you're feeling it. The whole process is hands-off and fridge-driven, so there's no cooking required — just patience over two days while the flavors deepen and meld beautifully. For anyone navigating a sensitivity to warming spices, this recipe is a genuine find: the complexity here comes entirely from ripe fruit, vinegar, and time rather than any spice blends. Stir a couple of tablespoons into sparkling water over ice for a sophisticated non-alcoholic sipper, or shake it into a cocktail for something truly special. It keeps well in the fridge, so 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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