Soy Free Classic Pineapple Shrub
Bright, tangy, and just sweet enough, this drinking vinegar is the kind of homemade pantry staple that makes every glass of sparkling water feel like a proper craft cocktail. Fresh pineapple is gently cooked down with sugar until it releases all that tropical juice, then balanced with apple cider vinegar and a pinch of salt for a concentrate that's complex without being fussy. The whole thing comes together with four simple ingredients — no soy-based additives, no preservatives, no label-reading required. Shrubs have been around for centuries as a way to preserve fruit, and this one proves the technique is just as relevant today. After a day in the fridge, the flavors meld into something genuinely special: fruity, acidic, and a little bit funky in the best way. Splash it over ice with sparkling water for a refreshing mocktail, or use it as a mixer for something stronger. It keeps for up to four weeks in the refrigerator, so you can enjoy that sunny pineapple flavor long after the fruit is gone.
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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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