Shrub is the name given to either a vinegared fruit syrup or to alcohol, often rum or brandy, that has fruit steeped in it. For this recipe we’re sticking with the former. If the idea of adding vinegar to your drink makes you cringe, you’re not alone, but shrubs taste remarkably clean and fruity. The vinegar provides a balancing acidic back note to the vibrant, peachy syrup.
Vinegar shrubs date back to colonial America and were traditionally a way of preserving soft fruits, the vinegar acting as a preservative. They fell out of favor with the advent of home refrigeration and the availability of commercially-made cordials. Shrubs are now experiencing something of a renaissance. They’re deliciously refreshing with soda water or added to cocktails. Try mixing with a measure of good bourbon, vodka, or gin, topped with dry ginger, tonic, or soda water.
Cut the peaches in half and remove the pits. Slice the fruit directly into a ceramic mixing bowl or large jar. Add the sugar and mix to combine. Cover and pop in the refrigerator for 2 days, stirring twice daily until the fruit is super soft and very juicy. You’ll be amazed at how much juice is released from the fruit.
Add the vinegar, stir well, cover, and return to the refrigerator for another day, stirring twice.
Pour the whole container through a fine-mesh nylon sieve into a bowl and leave for a couple of hours to ensure that every last drop of juice drips into the bowl. Don’t be tempted to push the fruit, otherwise you’ll end up with a cloudy pulp rather than clear syrup. Finally, pass the resulting liquid through clean cheesecloth before decanting into a sterilized 16 oz. bottle with a lid. The shrub will keep for up to 1 month in the refrigerator.
Notes
When making shrubs, it’s very important that you use ripe fruit, as you need to extract maximum flavor from the fruit. Anything under-ripe won’t have the necessary oomph and juice. If you happen to have a mixture of peaches in the fruit bowl — flat, white, or yellow-fleshed — you can toss them all in together and even add a handful of raspberries or a couple of slices of fresh ginger for extra zing. The type of vinegar used plays an important part here, too. White balsamic has a more rounded, less acidic, less vinegary hit and is now widely available in supermarkets or good delis, though cider or white wine vinegar also work.
Annie Rigg is an established food writer and stylist based in the U.K. She’s written many cookbooks and styled over 150, covering a range of baking styles. Find her cookbook, “Summer Berries & Autumn Fruits,” on Amazon, and stay in touch on Instagram @annierigg or annierigg.com.
