Peach Shrub
INGREDIENTS
- 2 cups ripe peaches, peeled and sliced (fresh or frozen)
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- Optional: 1 tsp grated fresh ginger or a few sprigs of thyme for added depth
INSTRUCTIONS
Macerate the Peaches: In a non-reactive bowl, combine the sliced peaches and sugar. Stir well until the fruit is coated evenly.
Cover and refrigerate for 24–48 hours, stirring occasionally. The sugar will pull out the natural peach juices, creating a fragrant syrup.
Strain the Syrup: After the sugar has fully dissolved, strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl. Gently press the fruit to extract as much syrup as possible.
Add the Vinegar: Stir in the apple cider vinegar and mix thoroughly. Taste — if you prefer a slightly sharper flavor, add an extra splash of vinegar.
Bottle and Rest: Pour your peach shrub into a clean glass bottle or jar, seal tightly, and refrigerate for 2–3 days to allow the flavors to develop and smooth out.
VIDEO HOW-TO
NOTES
Here’s a simple yet absolutely delicious Peach Shrub recipe — bright, juicy, and balanced with a gentle tang that captures the taste of late summer in a bottle. It’s perfect for mixing into bourbon, whiskey, or sparkling water for a refreshing drink.
Serving Suggestions
- Classic Peach Shrub Soda: Mix 1–2 oz shrub with sparkling water or club soda over ice. Garnish with a peach slice or mint sprig.
- Peach Shrub Old Fashioned: Combine 2 oz bourbon, ½ oz peach shrub, and a dash of bitters. Stir over ice, strain into a rocks glass, and garnish with an orange twist.
- Whiskey Peach Smash: Muddle mint and lemon, add 2 oz whiskey and 1 oz peach shrub, shake with ice, and strain over fresh ice.
Storage & Shelf Life: Your peach shrub will stay fresh in the refrigerator for up to six months. Over time, the vinegar and fruit flavors meld into a beautifully balanced syrup.
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