Most shrub recipes use a 1:1:1 ratio of fruit, sugar, and vinegar. Macerate acidic fruits like citrus, berries, apples, pears, or stone fruit with white sugar and add your choice of vinegar. For this shrub, we used tart, in-season grapefruit and earthy rosemary. The resulting shrub is good enough to sip on its own, with a splash of seltzer, or added to your favorite cocktail.

January 22, 2019

Ingredients

SERVINGS: 1 Cup(s)
  • 1 Grapefruit
  • 1 cup white sugar
  • 1 cup organic, unfiltered apple cider vinegar with the “mother”
  • 2 sprigs rosemary (optional)

Instructions

Macerate Your Grapefruit

Remove zest from the grapefruit and set aside (do not discard). Cut away the peel and chop the flesh into large chunks.

Pour sugar into a medium nonreactive bowl, add zest and massage to extract the fragrant oils. Add the chopped grapefruit flesh and gently toss. Cover with plastic wrap and store in the refrigerator until the mixture resembles a thick syrup, about 24 hours.

Mix Your Potion

Strain the mixture through a fine-mesh sieve into a large measuring cup. Press down lightly on the fruit to extract the juices and scrape in any remaining sugar. Whisk in vinegar and pour into a glass bottle or jar. Add the rosemary (if using), cap the bottle, shake well, and store in the fridge for another 24 hours.

How to Enjoy it

Shake mixture before using as sugar may not fully dissolve for several days. Shrubs can last a few months in the fridge. Over time, the vinegar flavor will mellow out. You can sip the shrub on its own, but most people like to add it to seltzer or water to make the flavor more delicate. Shrubs are great for layering flavor into cocktails.

Related Stories & Recipes

How to Make Your Own Shrub Tonics

Post-holiday season, we’re reaching for refreshing tonics made with local shrubs—sweet and tart concoctions of fruit, sugar, and vinegar that stimulate the appetite while slaking thirst.

Ingredients

SERVINGS: 1 Cup(s)
  • 1 Grapefruit
  • 1 cup white sugar
  • 1 cup organic, unfiltered apple cider vinegar with the “mother”
  • 2 sprigs rosemary (optional)
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