Nutmeg Free Classic Pineapple Shrub
Shrubs — drinking vinegars made by macerating fruit with sugar and acid — have been around for centuries, and this pineapple version is a genuinely exciting one to have in your fridge. Fresh pineapple chunks are coated in granulated sugar and gently warmed until the fruit releases its juice, then apple cider vinegar and a pinch of kosher salt are stirred in to create a concentrate that's bright, tangy, and just a little tropical. The 24-hour rest in the refrigerator is where the magic really happens, letting all those flavors meld into something far more complex than the short ingredient list suggests. When you're ready to drink, just splash a couple tablespoons over ice and top with sparkling water for an effortlessly refreshing sipper. Because the whole recipe is built from fresh fruit, pantry staples, and nothing more, there's zero concern about hidden spices sneaking in — what you see is genuinely what you get. It also keeps for up to four weeks in the fridge, so you can make one batch and enjoy it all month long as a mocktail base, a cocktail mixer, or even a salad dressing starter.
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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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