Coconut 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, tangy, and deeply fruity — the kind of thing that makes plain sparkling water feel like a serious treat. Many store-bought shrubs and flavored mixers sneak in unexpected additives, so making your own from scratch means you know exactly what's going in the bottle. The two-day cold-maceration process does most of the heavy lifting: the sugar draws out the peach juices first, then the vinegar folds in slowly to create a beautifully balanced syrup with real depth. A hint of fresh ginger is optional but adds a subtle warmth that plays beautifully against the sweet-tart base. Once strained and bottled, it keeps in the fridge and works just as well in a cocktail as it does in a simple sparkling water spritz. It's the kind of homemade pantry staple that quietly becomes something you can't imagine going without.
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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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