Yeast Free Classic Peach Shrub
Ripe summer peaches, a little sugar, a splash of apple cider vinegar, and a hint of ginger come together in this bright, tangy drinking vinegar that's as refreshing as it is versatile. The cold-maceration method does all the heavy lifting — no heat, no fermentation, no yeast involved at any stage — making it a genuinely clean option for anyone navigating yeast sensitivities. Over two days in the refrigerator, the peaches slowly surrender their juice into a gorgeous, jewel-toned syrup that the vinegar then transforms into something complex and craveable. The result is a shrub that tastes like peak-of-season fruit with a pleasantly sharp backbone. Stir a couple of tablespoons into sparkling water for an instant mocktail, or use it as a cocktail mixer when you want something a little more grown-up. It keeps beautifully in the fridge, so you can batch it once 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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