Eggless Classic Pineapple Shrub
Bright, tangy, and just sweet enough, 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 all its tropical juice, then apple cider vinegar and a pinch of kosher salt bring that signature shrub balance — sweet, sour, and a little complex. The whole thing is naturally free of eggs at every step, with no substitutions or workarounds needed, just four clean ingredients doing exactly what they should. After a 24-hour rest in the fridge, the flavors mellow and deepen into a concentrate that keeps for up to four weeks, so you can mix drinks on demand all month long. Stir a couple of tablespoons into sparkling water over ice and you've got a refreshing, non-alcoholic sipper that feels far more sophisticated than anything sitting on a store shelf. It also works beautifully as a cocktail mixer or a splash in salad dressings if you want to stretch that jar even further.
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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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