Ginger Free Classic Pineapple Shrub
Shrubs — those old-fashioned drinking vinegars — are having a serious moment, and this pineapple version is one of the most refreshing ways to get into them. Fresh pineapple chunks are coaxed with sugar until they release their juices, then brightened with apple cider vinegar and a pinch of kosher salt for a concentrate that's sweet, tangy, and deeply tropical. Many store-bought shrubs and flavored mixers sneak in ginger as a default pairing with pineapple, so making your own from scratch means you stay in complete control of every ingredient. The process is genuinely simple — a short simmer, a rest in the fridge, and a quick strain — and what you end up with is a versatile syrup that keeps for up to four weeks. Just splash a couple of tablespoons into sparkling water over ice and you have a drink that feels far more special than the effort involved. It works beautifully as a mocktail base or as a mixer, and the bright, clean pineapple flavor really shines without anything competing with it.
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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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