Citrus Free Classic Peach Shrub
Shrubs — those old-fashioned drinking vinegars — are having a serious moment, and this peachy version is one of the most satisfying ways to enjoy them. Ripe, juicy peaches are macerated in sugar until they release a gorgeous syrup, then married with apple cider vinegar for a tangy-sweet concentrate that tastes bright and complex without a single drop of citrus juice or zest. That makes it a genuinely great option for anyone who needs to sidestep lemon, lime, or orange in their beverages, since so many cocktail mixers and flavored sodas lean heavily on citrus as their backbone. A touch of fresh ginger is optional but adds a gentle warmth that plays beautifully against the fruity sweetness. The two-day process is almost entirely hands-off — just a little stirring and some patience — and the payoff is a bottle of something that feels almost artisanal. Splash it over sparkling water for a refreshing mocktail, or use it as a cocktail mixer when you want to impress guests without much effort. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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