2 cups very ripe fruit (such as raspberries, peaches, or pineapple), chopped
2 cups granulated sugar
2 tablespoons water
1/2 cup vinegar (such as red wine, white balsamic, or rice vinegar)
How to Make It
Combine chopped fruit, sugar, and water in a large saucepan over medium-high, and cook, stirring often, until sugar is dissolved and juices are released, about 3 minutes. Reduce heat to medium-low, and simmer until fruit breaks down, 3 to 4 minutes. Using the back of a large spoon, muddle fruit pieces into syrup. Remove from heat, and allow mixture to cool to room temperature, about 30 minutes. Pour through a wire-mesh strainer into a 1-quart jar with a tight-fitting lid, pressing with the back of a spoon to extract juices; discard solids. Stir vinegar into fruit mixture. Seal and store in refrigerator up to 2 weeks.
To use: Combine 1/2 oz. shrub, 1 1/2 oz. desired alcohol, and 3 to 4 oz. sparkling water or club soda over ice. Enjoy immediately. (Omit alcohol for a refreshing mocktail.)
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