Honey Free Classic Peach Shrub
Tart, fruity, and deeply refreshing, this peach shrub is a drinking vinegar that tastes like summer in a bottle. Ripe peaches are macerated in granulated sugar over 24 hours until they release a gorgeous, jewel-toned syrup, then apple cider vinegar is stirred in and left to mellow for another full day — no cooking required, just patience. The result is a complex, sweet-tangy concentrate that works beautifully splashed into sparkling water over ice or used as a cocktail mixer with real depth. Many shrubs and flavored syrups on the market sneak in honey as a sweetener, so making your own from scratch with plain granulated sugar is the cleanest way to keep things exactly as intended. A pinch of kosher salt rounds out the flavor, and the optional fresh ginger adds a gentle warmth that plays off the peach in the best possible way. Once strained and bottled, it keeps in the fridge and is ready to pour whenever you need something a little more interesting than plain water.
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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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