Macadamia 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 versatile syrups you'll ever keep in your fridge. The process is beautifully low-effort — you're mostly just letting time do the work as the sugar draws out the peaches' natural juices and the vinegar slowly weaves everything together into something bright, tangy, and deeply fruity. A hint of fresh ginger in the mix adds a subtle warmth that makes the whole thing feel a little more complex without any extra fuss. Once strained, the finished shrub is silky, jewel-toned, and ready to transform a glass of sparkling water into something genuinely special. It also works brilliantly as a cocktail mixer whenever the mood calls for it. Since everything here is made from scratch with whole, simple ingredients, you never have to second-guess what's actually in your glass — no mystery additives, no shared-facility concerns, just clean, real flavor from start to finish.
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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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