Capsaicin Free Classic Pineapple Shrub
Bright, tangy, and just a little sweet, this pineapple shrub is the kind of drinking vinegar that makes you rethink what a refreshing beverage can be. Fresh pineapple is coaxed with sugar over gentle heat until the fruit releases all its tropical juice, then apple cider vinegar and a pinch of kosher salt are stirred in to create a concentrate that's complex without being complicated. For anyone navigating a sensitivity to capsaicin, finding flavorful drinks and mixers at the store can be tricky — so many commercial shrubs and flavored sodas sneak in unexpected spicy botanicals or pepper-derived ingredients. This one is completely free of that concern, built entirely from fruit, pantry staples, and nothing more. The 24-hour rest in the fridge is where the magic really happens, mellowing the vinegar and deepening the pineapple flavor into something almost syrupy and sophisticated. Splash it over sparkling water and ice for a mocktail-worthy sipper, or use it as a mixer — either way, it's endlessly refreshing. A batch keeps for up to four weeks in the fridge, so you can come back to it all week long.
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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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