Barley Free Classic Pineapple Shrub
Bright, tangy, and just a little tropical, this pineapple shrub is the kind of homemade drinking vinegar that turns a plain glass of sparkling water into something genuinely exciting. Fresh pineapple chunks are coaxed with sugar over gentle heat until the fruit releases its juice, then apple cider vinegar and a pinch of kosher salt bring that signature sweet-tart depth that makes shrubs so addictive. The whole process is beautifully straightforward — no specialty equipment, no obscure ingredients, just pantry staples and a little patience while the concentrate chills overnight. For anyone navigating grain sensitivities, store-bought flavored sodas and cocktail mixers can be surprisingly tricky territory, but every single ingredient here is naturally free of barley and any grain-derived additives. Once strained and bottled, the shrub keeps in the fridge for up to four weeks, meaning you'll have a ready-made mixer on hand for weeks of effortless drinks. Splash it over ice with sparkling water for a refreshing sipper, or get creative and use it as a base for mocktails and cocktails alike.
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Learn more →Ingredients
8 servings
- 2 cups fresh pineapple, cut into ½-inch chunks
- ¾ cup granulated sugar
- ¾ cup apple cider vinegar
- ¼ tsp kosher salt
For serving
- sparkling water, for serving
Instructions
- 1
Combine the pineapple chunks and sugar in a medium saucepan. Stir to coat the fruit, then let the mixture sit at room temperature for 10 minutes until the sugar begins to dissolve and the pineapple releases some juice.
- 2
Place the saucepan over medium heat and cook, stirring occasionally, until the sugar is fully dissolved and the mixture just comes to a gentle simmer, about 3–5 minutes. Remove from heat immediately — do not boil vigorously.
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