Fructose Free Classic Peach Shrub
Shrubs — those old-fashioned drinking vinegars — are having a well-deserved comeback, and this peachy version is one of the most refreshing ways to enjoy the trend. Ripe peaches are macerated in granulated sugar until they release a gorgeous, syrupy juice, 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 gentle warmth if you're in the mood for it. For anyone managing fructose sensitivity, fruit-based drinks can feel completely off the table, but a shrub works differently than a juice or smoothie — the maceration and straining process draws out the liquid while leaving the fibrous fruit solids behind, so you're working with a small, measured serving rather than a full glass of fruit. Mixing just an ounce or two into sparkling water keeps portions controlled and the flavor bold without overdoing it. The ingredient list is refreshingly short and straightforward, with no hidden additives or sweeteners to second-guess. It keeps well in the fridge, so you can mix up a batch and sip on it all week long, either over ice with sparkling water or stirred into a cocktail for something a little more festive.
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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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