Emulsifier Free Classic Pineapple Shrub
Bright, tangy, and deeply tropical, this pineapple shrub is the kind of homemade drinking vinegar that makes plain sparkling water feel like a serious treat. Fresh pineapple is coaxed with sugar over gentle heat until the fruit releases all its natural sweetness, then apple cider vinegar and a pinch of salt pull everything into a beautifully balanced concentrate. The whole process is refreshingly straightforward — no stabilizers, no additives, no emulsifiers hiding in a store-bought bottle. That matters more than you might think, because many commercial shrubs and flavored syrups sneak in lecithin or other emulsifying agents to extend shelf life or improve texture. Here, the only things doing the work are real fruit, pantry staples, and a little patience while the jar chills in the fridge for 24 hours. Once it's ready, a couple of tablespoons stirred into sparkling water over ice delivers a fizzy, sweet-tart sip that's genuinely refreshing. It keeps for up to four weeks, so you can batch it once and enjoy it all month 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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