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.
Cuisine vegan
Author Kathy Hester


  • 3 cups apple cider vinegar
  • 3 cups trimmed and quartered fresh or frozen strawberries
  • 3 cups sugar


  • 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.



From FRUIT: A SAVOR THE SOUTH® COOKBOOK. Copyright © 2017 by the University of North Carolina Press. Used by permission of the publisher.