Walnut 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 shrub — a sweetened, vinegar-based syrup with deep roots in colonial-era drinking — transforms peak-season fruit into a tangy, complex concentrate that works beautifully in sparkling water or as a cocktail mixer. The process is mostly hands-off: you macerate the peaches in sugar, let the vinegar work its magic in the fridge, then strain everything into a clean bottle ready to go. A whisper of fresh ginger in the mix adds a gentle warmth that makes the whole thing feel a little more special without overwhelming the fruit. Because it's built entirely from whole, simple ingredients — no extracts, no flavored syrups, no packaged shortcuts — you never have to second-guess what's actually in your glass. It keeps well in the refrigerator, so you can make a batch on the weekend and enjoy 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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