Citric Acid Free Classic Peach Shrub
Ripe summer peaches, a touch of apple cider vinegar, and a little patience are all it takes to make this beautifully balanced drinking vinegar. The process is almost entirely hands-off — you're just letting sugar draw out the natural peach juices over a couple of days before the vinegar steps in to create that signature sweet-tart depth. For anyone navigating citric acid sensitivities, this recipe is a genuine find, since so many store-bought shrubs, sodas, and mixers sneak in citric acid as a preservative or flavor enhancer. Here, the acidity comes entirely from apple cider vinegar, keeping things clean and straightforward. A hint of fresh ginger is optional but adds a lovely warmth that plays beautifully against the fruity sweetness. Once strained and bottled, it keeps in the fridge and transforms a glass of sparkling water into something that feels genuinely special. Whether you're mixing it into cocktails or just sipping it over ice, this is the kind of homemade staple that makes you wonder why you ever bought the bottled stuff.
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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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