Shellfish Free 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 is equal parts tangy, sweet, and completely refreshing. The process is mostly hands-off — a couple of days in the fridge does the heavy lifting, slowly coaxing out every drop of peachy, syrupy goodness before the vinegar rounds it all out. A touch of fresh ginger in the mix adds a subtle warmth that makes the whole thing feel a little more complex without any extra effort. Once strained and bottled, you have a versatile concentrate that transforms sparkling water into something genuinely special, or gives a cocktail a bright, fruity backbone that no store-bought mixer can match. There are no hidden animal-derived additives or seafood-based processing agents to worry about here — just fruit, pantry staples, and time. It keeps well in the refrigerator, so you can make a batch and sip on it 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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