Celebrate the season’s fresh strawberries with Nancy McDermott’s recipe for a delicious Strawberry Shrub. It’s going to be your go-to drink this summer! Who knew that apple cider vinegar and strawberries could be so delicious?
It’s strawberry season and I have a recipe that you can use those luscious fresh strawberries in. But if you are not in my part of the world you can use frozen ones if yours aren’t quite ready yet. You can use this cold shrub recipe with tons of other fruits like blueberries, blackberries, or even fresh figs in the fall.
What is strawberry shrub?
A shrub is an old-fashioned way of preserving fruit flavors and is an amazing mocktail or cocktail. It uses vinegar, but is still a sweet drink.
You basically make a strawberry shrub syrup with apple cider vinegar, sugar, and fruit.
Strawberry shrub recipe
Uses equal parts vinegar, water, and fruit.
Apple cider vinegar – preservative and give it that zing!
Fresh or frozen strawberries – the flavor enhancer and
Vegan sugar – this makes it sweet and acts as a natural preservative
How to make a shrub
In a medium saucepan, heat the vinegar until it is just about to break into a bubbling boil and remove it from the heat. Place the strawberries in the prepared jar and pour the vinegar over them, making sure they are covered by an inch of vinegar. Let cool to room temperature and then cover tightly.
Set aside in a cool, dark place for 24–48 hours (be sure the jar is not exposed to heat or light).
Strain the vinegar into a medium saucepan and discard the solids. Add the sugar to the vinegar and bring to a rolling boil, stirring to dissolve the sugar. As soon as the sugar is dissolved, remove the pan from the heat and let the shrub cool to room temperature. Pour the shrub into a clean, sterilized jar and cover tightly. Store in the refrigerator for up to 6 months.
Can you make a shrub with frozen fruit?
Reading this when strawberries aren’t in season? You can make a shrub with frozen fruit. I love to bring the taste of spring and summer into any time of the year.
Shrubs started as a way to preserve fresh berries since their shelf life is pretty short. But if you pick fresh, ripe berries, in the spring they will be perfect for this shrub, even after you freeze them.
How Do You Make Nancie McDermott’s Strawberry Shrub?
You heat apple cider vinegar and then infuse the strawberries in it for 1 to 2 days. Then you strain the liquid into a saucepan and heat with your sweetener.
Do I Have to Use Cane Sugar?
Nancy calls for sugar, but you could use the sweetener of your choice, to taste. There was a time that sugar was used to preserve it longer, but it will last at least 10 days in the refrigerator without cane sugar.
This strawberry shrub recipe is from my friend’s new book called Fruit. Nancie McDermott’s new book is not vegan, but most things can be easily veganized with a few tweaks like flax eggs and nut creams.
Can I Use Strawberry Shrub As a Cocktail Mixer?
This recipe is perfect with some sparkling water for a refreshing mocktail, but I have to admit I like mine with a little gin from time to time. You can use it for cocktails, to flavor black tea, and so much more. Just use your imagination!
Looking for more Fruit Drinks?
Pineapple Mint Agua Fresca will quench your thirst long after the berries are gone, but Blackberry Mint Lemon Switchel and Homemade Blueberry Thyme Syrup are also great choices.
Nancie McDermott's Strawberry Shrub
Shrubs are a lovely means of preserving summertime berry goodness for sipping on the porch while lightning bugs flicker or by the fireplace come winter. Vinegar adds a tangy kick to the ruby fruit, making a syrup that can be added to club soda or sparkling water to make a homemade soft drink, or stirred into champagne, white wine, or a cocktail for a spirited refreshment.
Ingredients
- 3 cups apple cider vinegar
- 3 cups trimmed and quartered fresh or frozen strawberries
- 3 cups sugar
Instructions
- Prepare a large glass jar with a tight-fitting lid as directed in “How to Sterilize Jars for Storing Jams and Preserves in the Refrigerator.”
- In a medium saucepan, heat the vinegar until it is just about to break into a bubbling boil and remove it from the heat. Place the strawberries in the prepared jar and pour the vinegar over them, making sure they are covered by an inch of vinegar. Let cool to room temperature and then cover tightly.
- Set aside in a cool, dark place for 24–48 hours (be sure the jar is not exposed to heat or light).
- Strain the vinegar into a medium saucepan and discard the solids. Add the sugar to the vinegar and bring to a rolling boil, stirring to dissolve the sugar. As soon as the sugar is dissolved, remove the pan from the heat and let the shrub cool to room temperature. Pour the shrub into a clean, sterilized jar and cover tightly. Store in the refrigerator for up to 6 months.
Notes
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 111Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 27gFiber 0gSugar 26gProtein 0g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
Nancie McDermott says
Kathy! Thank you for this lovely feature on my new book. I adore this recipe and am thrilled with the beauty you have brought to the words on the page with these luminous and tempting images. You are the BEST!!!!