Summer Fruit Shrub Recipe (2025)

I've made this several times. The vinegar used can really influence the final product, so the more delicate the fruit or veggie, I.e., strawberry or cucumber, I prefer white vinegar. Heartier fruits like plums, blueberries and tomatoes get apple cider or even balsamic, or a blend of the two. Adding ginger, cinnamon or fresh herbs can be great. You can always divide a batch and try different combinations. The flavors of uncooked shrubs are much brighter than the cooked shrub recipes.

Can this be made from frozen fruit? Or with honey instead of sugar?

How long would say this lasts in fridge?

I recommend adding part of the vinegar and tasting to get the tartness you desire. This was the hit of the potluck when made with blackberries, peaches and cider vinegar.

Zero waste tip, don't use plastic wrap, either put it in a jar with a lid or if you make it in a bowl when it's marinating, put a plate on top of the bowl. Otherwise, delightful.

Made these for my non-drinking partner and for my pregnant sister. used the following: mandarin/mint/lemon/lime, jalapeno/cucumber/lemon/lime, ginger/rosemary/lemon. For each 1c sugar and 1c vinegar. Free jazzed the types of vinegar and just used whatever amounts of fruit/herbs I had and it turned out absolutely amazing. Reealllyyy cannot mess this recipe up.

It's odd to me that while it's mentioned in the related article that the vinegar was originally used to preserve the fruit, it goes unmentioned that after making a drink out of the vinegar, you have this lovely fruit pulp leftover. The berries I first sweetened then soaked in vinegar and pressed made both a terrific shrub AND a fabulous pulp that was fantastic on vanilla ice cream and in yogurt. It would probably be great to bake with. Clearly this depends on what you use.

I made this with some (very) soft plums that I didn't want to waste. I used 1/4c balsamic vinegar and 1/2c white wine vinegar and let sit in the fridge for 3 days. The flavor was excellent, but next time I'll reduce the sugar to 1/2c because it came out on the sweeter side.

Cherries and apricots made a very pleasant cold drink simply poured over some ice and diluted with 2 parts of water, and the fruit was nice to nibble on too.

I make this every year with rhubarb and red wine vinegar. Makes for a cherry-red drink that is excellent mixed with ginger ale or as part of a mule or gin and tonic.

I made the tomato and basil variation. It is excellent and restorative, not too sweet but sweet enough. I'm saving the leftover pulp to add to vinaigrette or something.

First batch was blueberries, ginger, and clementines. One-third red wine vinegar, two-thirds apple cider vinegar. Mixed for drinking with tonic water. Nice change of pace. I'll enjoy experimenting with other variations on the theme because this prompts sooo many other ideas.

I make this every year with rhubarb and red wine vinegar. Makes for a cherry-red drink that is excellent mixed with ginger ale or as part of a mule or gin and tonic.

Was looking for some fun summer drink ideas, this was easy and tasted great! So much room for experimentation. Supposed to last in the fridge up to a year if used sparingly, less if used frequently

I made this with some (very) soft plums that I didn't want to waste. I used 1/4c balsamic vinegar and 1/2c white wine vinegar and let sit in the fridge for 3 days. The flavor was excellent, but next time I'll reduce the sugar to 1/2c because it came out on the sweeter side.

I’ve been making shrubs for a while and love them. Why not make the initial fruit-sugar mixture in plastic? I can’t think of any reason not to but also don’t want to waste gorgeous summer fruit!

It's odd to me that while it's mentioned in the related article that the vinegar was originally used to preserve the fruit, it goes unmentioned that after making a drink out of the vinegar, you have this lovely fruit pulp leftover. The berries I first sweetened then soaked in vinegar and pressed made both a terrific shrub AND a fabulous pulp that was fantastic on vanilla ice cream and in yogurt. It would probably be great to bake with. Clearly this depends on what you use.

Just made this with "almost too ripe" raspberries, fresh crushed mint, and about a tablespoon of peppercorns according to the recipe. Used my own white wine vinegar from my cask with the mother. Left it overnight 24 hours in a dark place, kept all in the fridge another 24, and just strained it. Yummy! Just one question - couldn't the strained fruit, in this case raspberries, be used somehow? Maybe baked into muffins or a quick bread or something? Would love to have ideas.

Zero waste tip, don't use plastic wrap, either put it in a jar with a lid or if you make it in a bowl when it's marinating, put a plate on top of the bowl. Otherwise, delightful.

I tried an apricot shrub, with a bit of minced fresh ginger and ground cardamom for additional flavor. It came out fairly well (especially for a first attempt), though between this recipe and others I've found online, I'm still not sure whether it is best to strain before or after adding the vinegar.

Made these for my non-drinking partner and for my pregnant sister. used the following: mandarin/mint/lemon/lime, jalapeno/cucumber/lemon/lime, ginger/rosemary/lemon. For each 1c sugar and 1c vinegar. Free jazzed the types of vinegar and just used whatever amounts of fruit/herbs I had and it turned out absolutely amazing. Reealllyyy cannot mess this recipe up.

How long would say this lasts in fridge?

If I choose to let this cure with the vinegar and the fruit in my refrigerator for a few weeks do I need to do it in an unsealed container? I haven't come across a recipe that mentions this, but wouldn't a sealed jar explode as the contents ferment?

I've made this several times. The vinegar used can really influence the final product, so the more delicate the fruit or veggie, I.e., strawberry or cucumber, I prefer white vinegar. Heartier fruits like plums, blueberries and tomatoes get apple cider or even balsamic, or a blend of the two. Adding ginger, cinnamon or fresh herbs can be great. You can always divide a batch and try different combinations. The flavors of uncooked shrubs are much brighter than the cooked shrub recipes.

Can this be made from frozen fruit? Or with honey instead of sugar?