Strawberry-Balsamic Shrub
INGREDIENTS
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- ¾ cup apple cider vinegar
- ¼ cup balsamic vinegar (use a good quality, aged type if possible)
- Optional: a few fresh basil leaves or a crack of black pepper for complexity
INSTRUCTIONS
Macerate the Fruit: In a non-reactive bowl (glass or stainless steel), combine the sliced strawberries and sugar. Stir well until the strawberries are evenly coated. Cover and refrigerate for 24–48 hours, stirring occasionally. The sugar will draw out the juice from the strawberries, creating a rich, ruby-red syrup.
Strain the Syrup: After the sugar has dissolved and the mixture is juicy, strain it through a fine-mesh sieve or cheesecloth into a clean bowl. Press lightly to extract as much liquid as possible without forcing solids through.
Add the Vinegar: Stir in both the apple cider and balsamic vinegars until fully combined.
Bottle and Rest: Pour into a clean glass bottle or jar, seal tightly, and refrigerate for at least 2–3 days. This resting period allows the flavors to meld and mellow.
VIDEO HOW-TO
NOTES
Here’s a classic Strawberry-Balsamic Shrub recipe — bright, sweet, and perfectly tangy with that signature balsamic depth. It’s fantastic in sparkling water, or paired with vodka, gin, or prosecco for a summer-ready cocktail.
Serving Suggestions
- Non-Alcoholic: Mix 1–2 oz of shrub with cold sparkling water or tonic for a refreshing soda alternative.
- Cocktail: Combine 2 oz vodka or gin, 1 oz strawberry-balsamic shrub, and top with soda water or prosecco. Garnish with basil or a strawberry slice.
Shelf Life: Stored in the refrigerator, your shrub will keep for up to six months — and it only gets better with time.
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