Apple Shrub
INGREDIENTS
- 2 cups chopped apples (any sweet-tart variety like Honeycrisp, Fuji, or Gala)
- 1 cup granulated sugar (or a mix of white and brown sugar for deeper flavor)
- 1 cup apple cider vinegar
- Optional: ½ teaspoon ground cinnamon or a cinnamon stick
- Optional: 2–3 whole cloves or a small piece of fresh ginger
INSTRUCTIONS
Macerate the Apples: In a non-reactive bowl, combine chopped apples and sugar. Stir until the apples are well-coated. Cover and refrigerate for 24–48 hours, stirring occasionally. The sugar will draw out the natural juices and create a syrup.
Strain the Syrup: Once the sugar has dissolved and the mixture looks syrupy, strain through a fine mesh sieve or cheesecloth into a clean bowl. Press gently to extract as much liquid as possible without forcing solids through.
Add Vinegar: Stir in the apple cider vinegar until fully combined. If you’d like a bit more bite, add a splash extra.
Bottle and Rest: Pour your apple shrub into a clean glass bottle or jar. Seal tightly and refrigerate for 2–3 days to allow the flavors to blend and mellow.
VIDEO HOW-TO
NOTES
Here’s a warm, cozy, and wonderfully balanced Apple Shrub recipe — a fall favorite that captures the crisp sweetness of apples and the tang of cider vinegar. Perfect for mixing with rye whiskey, bourbon, or sparkling water for a non-alcoholic treat.
Serving Suggestions
- Apple Shrub & Rye: 2 oz rye whiskey, 1 oz apple shrub, splash of soda water. Garnish with a cinnamon stick or apple slice.
- Autumn Shrub Spritz: Mix 1 oz apple shrub with 3 oz prosecco and top with club soda. Garnish with a lemon twist.
- Non-Alcoholic Option: Stir 1–2 oz apple shrub into cold sparkling water or hot tea for a tangy, spiced refresher.
Storage & Shelf Life: Your apple shrub will keep for up to 6 months in the refrigerator. Over time, the flavors deepen — the vinegar softens, and the apple sweetness comes forward, making each pour more complex.
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