Nutmeg 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, fruity, and just tangy enough to make plain sparkling water feel like a serious treat — or a genuinely exciting cocktail base. Many store-bought shrubs and flavored syrups sneak in unexpected spices, so making your own means you know exactly what's in the bottle. The process is mostly hands-off: you macerate the peaches in sugar until they release a gorgeous, jewel-toned syrup, then let the vinegar do its slow, mellowing work in the fridge over two days. A little grated ginger is optional but adds a subtle warmth that plays beautifully against the peach. Once strained and bottled, it keeps in the refrigerator and is ready to mix whenever the mood strikes.
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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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