Eggless Classic Peach Shrub
Ripe summer peaches, a little sugar, and a splash of apple cider vinegar come together in this old-fashioned drinking vinegar that's equal parts tangy, sweet, and refreshing. The process is almost meditative — you crush the fruit, let it macerate, and let time do most of the heavy lifting before straining it into a gorgeous, jewel-toned syrup. Because this is a fruit-and-pantry-staple recipe through and through, there's nothing here that would raise a flag for anyone avoiding eggs, making it a completely worry-free pour. A pinch of salt rounds out the flavor, and a little fresh ginger (if you're feeling it) adds a subtle warmth that makes the whole thing feel a bit more sophisticated. Stir a couple tablespoons into sparkling water over ice and you've got a drink that tastes like it came from a craft cocktail bar. It also works beautifully as a mixer if you want to dress it up for a crowd. Make a batch on a Sunday and you'll be reaching for that bottle 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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