Lactose Free Classic Pineapple Shrub

Total time24 hr 20 min

Prep time15 min

Cook time5 min

4.8

(10)

Bright, tangy, and just sweet enough, this pineapple shrub is the kind of homemade drinking vinegar that makes plain sparkling water feel like a serious treat. Fresh pineapple is cooked down with sugar until it releases all that tropical juice, then apple cider vinegar and a pinch of salt are stirred in to create a concentrate that's complex, refreshing, and completely plant-based. There's no dairy anywhere near this recipe — not even a trace — so it's a genuinely easy win for anyone navigating lactose concerns without wanting to sacrifice flavor. The 24-hour rest in the fridge is where the magic happens, letting the sweet and acidic notes mellow and meld into something that tastes far more sophisticated than its four-ingredient list suggests. A couple of tablespoons stirred into sparkling water over ice gives you a drink that feels fancy enough for a dinner party but simple enough for a Tuesday afternoon. It keeps in the fridge for up to four weeks, so you can batch it once and enjoy it all month long.

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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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