How to Make a Shrub with Any Fruit

Learn how to make a shrub with any fruit! This old-fashioned thirst quencher is easy to customize with different vinegars and herb combinations. Don't be surprised if you find yourself wanting more than one flavor.

As temperatures rise, there’s nothing quite like a cold, refreshing drink to sip in the shade- especially one that is been made with the flavors of the season. I love using whatever is fresh and creating something thirst-quenching and delicious.

If you're the same way, you might enjoy my Sumac “Lemonade” for a foraged tangy twist on a summer classic, or my Pansy Syrup, a vibrant floral syrup that adds color to both mocktails and cocktails.

Lately I've been reaching for shrubs - an easy and old-fashioned way to preserve seasonal fruit with vinegar and sugar.

What is a Shrub (and What's in it)?

The modern version of shrubs, also known as drinking vinegars, can be traced back to 17th-century England and colonial North America. Before modern refrigeration, grocery store lemons, or year round access to any berry, it was typical to preserve fruits in vinegar.

These tangy fruit syrups were used to make refreshing soft drinks or mixed with spirits, just like they are often enjoyed today.

• Fruit - It is common to use juicy fruits, like berries, but there is an easy hack I like to use for fruits that are more dry.
• Sugar - Sugar draws out fruit juice by osmosis. Granulated sugar is my favorite- it lets the fruit flavor shine, but you have options here.
• Vinegar - Raw apple cider vinegar is a great choice for almost any fruit/herb combos, but feel free to swap for anything else. Maybe just not white distilled vinegar.

See recipe card for quantities.

Basic Any Fruit Shrub Recipe

I like using the cold maceration method with a 1:1:1 ratio of fruit, sugar, and vinegar. It’s my favorite way to preserve the fruit’s fresh flavor. In this tutorial, I’m using strawberries, since berries are one of the easiest and most common fruits to use when making a shrub.

If you're using citrus, firm fruits like apples or pears, or stone fruits, scroll down to Fruit-Specific Tips for extra guidance.

Hint: If you are reaching the end of the maceration time and there is not much syrup (usually due to not adding enough sugar), you can add a splash of water and wait another day. it’ll still turn out just fine, I promise.

Fruit Specific Tips

Juicy Berries (Strawberries, Blueberries, Raspberries)

• Gently mash fruit before adding sugar.
• Using frozen and thawed fruit will help release fruit juice more quickly.

Citrus Fruits (Oranges, Lemons, Limes)

• Juice the citrus first and measure out to 1 cup. Zest one whole fruit during maceration — this adds an extra layer of flavor and makes for a super flavorful shrub.
• Sweet citrus is best for shrub, but your could absolutely use lemons or limes. You may want to reduce vinegar.

Firm Fruits (Apples, Pears, Pineapple)

• Chop into small pieces.
• Add ½ cup water along with the sugar to help dissolve it and draw out juice — these fruits aren’t as naturally juicy as berries
• Macerate a bit longer (up to 4 days) to soften fruit and boost syrup yield.
• Freezing fruit first may help in juice release.

Stone Fruits (Peaches, Cherries, Plums)

• Freezing and thawing pitted and chopped fruit will help release juices more quickly.
• Gently mash before adding sugar.

Fruit + Vinegar + Herb Pairing Ideas

Customize your fruit of choice with complimentary vinegars and fresh herbs. The possibilities are really endless! I have some classic combos here along with creative ones.

• Orange + Champagne Vinegar + Vanilla Extract
• Strawberry + Balsamic Vinegar + Basil
• Blueberry + Coconut Vinegar + Lemon Verbena
• Apple + Red Wine Vinegar + Crushed Juniper Berries
• Cherry + Sherry Vinegar + Thyme

Tips for Customizing Your Shrubs

The great thing about shrubs is how flexible they are. Once you understand the basic recipe, you can easily swap things out based on dietary needs or personal preference.

Sweetener Swaps or Reducing Sugar

I suggest not going lower than ½ cup of granulated sugar, so you end up with a decent amount of syrup. That said, you can substitute with other sweeteners if you prefer:

• Maple syrup – ⅔ to ¾ cup
• Honey – ½ to ⅔ cup
• Brown sugar (packed) – 1 cup
• Coconut sugar (packed) – 1 cup
• Maple sugar – 1 cup

Each one adds its own unique flavor, so feel free to experiment.

Using Fresh or Dried Herbs

Herbs can add a lovely botanical note to your shrub.

• For fresh herbs, start with 1 to 3 sprigs, depending on how strong the herb is and your flavor preference.
• For dried herbs, start with ½ to 1 teaspoon, and add more to taste if needed. Herbs such as lavender and sage are more potent than others.

Frozen or Dried Fruit

Frozen fruit is a great shortcut. Freezing breaks down the cell walls, helping the sugar extract juice more quickly. Just thaw first so you can measure it out properly.

I don’t recommend using dried fruit for this recipe—it doesn’t release enough juice to create a balanced syrup.

Vinegar Choices

Most store-bought culinary vinegars (like apple cider, red wine, or white wine vinegar) are around 5% acidity, which makes them interchangeable in shrubs.

If you're using homemade vinegar, go slow—acidity can vary a lot. Start with a small amount, taste, and adjust as needed. You might need to dilute with water if it’s especially sharp.

How to Use Your Shrubs

1. Make a Refreshing Shrub Drink: For a simple, non-alcoholic refresher,
   mix 1–2 ounces of shrub syrup with 6-8 ounces of still or sparkling water.
   Adjust the ratio to taste. Serve over ice for a crisp, tangy homemade soda.
2. Use Shrub Syrup in Cocktails & Mocktails: Shrubs make a great cocktail ingredient. Try substituting shrub syrup for simple syrup in your favorite cocktail/mocktail recipes.
3. Make a Vinaigrette: Whisk together 2 tablespoons of shrub syrup, 1 teaspoon Dijon mustard, and ⅓ cup olive oil. Makes about ½ cup.

Storage

Enjoy your shrub for up to 6 months in the refrigerator! Both the sugar and vinegar act as preservatives.

Related Drink Recipes

Looking for other creative drinks? Try these: