Vegetarian Classic Peach Shrub
Ripe summer peaches, a little sugar, and apple cider vinegar come together in this old-fashioned drinking vinegar that is equal parts sweet, tangy, and refreshing. The process is beautifully low-effort — you're mostly just waiting while the fridge does the work, coaxing all that peachy syrup out of the fruit before the vinegar steps in to balance everything out. A touch of fresh ginger in the mix adds a subtle warmth that makes the final shrub feel genuinely complex without any extra fuss. Once strained and bottled, it keeps in the refrigerator and is endlessly versatile — splash it into sparkling water for a sophisticated mocktail, or use it as a cocktail mixer when the occasion calls for something a little stronger. Every single ingredient here is naturally plant-based, so there's no label-reading required and no animal products hiding anywhere in the process. It's the kind of homemade pantry staple that feels impressive to pull out for guests but honestly couldn't be simpler to make.
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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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