recipe

June 21, 2024

Strawberry Shrub

A glass bottle of Strawberry Shrub in front of a lavender pitcher

I learned how to make this strawberry shrub from TikTok where I saw someone use the tops of strawberries after using the strawberries in a recipe to make a no-waste beverage. It worked great and I can’t wait to make it again! I hope you’ll give it a try. 

For those who don’t know, a shrub is a vinegar-based non-alcoholic drink that can be used in a variety of ways, often added to a cocktail or mocktail for a burst of flavor. It’s very easy to make and calls for just three simple ingredients.

How to Use Strawberry Shrub

Here are some ideas for how to use your strawberry shrub once you’ve got it on hand.

  • Add 1/4 cup to 3/4 cup soda water for a refreshing mocktail
  • Use in place of acid in a strawberry margarita
  • Add to vodka and ginger ale for a strawberry mule
  • Add to white rum with mint for a strawberry mojito
  • Add to gin with tonic for a strawberry gin and tonic
  • Add to gin with sparkling wine for a strawberry French 75
  • Add to lemonade for strawberry lemonade
A glass bottle of Strawberry Shrub in front of a lavender pitcher

Strawberry Shrub

Yield: 1 1/2 cups

I watched a Tik Tok video where they made Strawberry Shrub out of the tops of strawberries after cutting them for a recipe. I had a few tops and a few tired strawberries and was going to throw them away when I remembered the video and decided to try a cold press shrub. It worked great!

Ingredients

  • 1.5 cup berries, such as strawberries (halved or quartered if large) I used the tops and a few tired berries that were turning a bit soft
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar

Instructions

    1. In a quart mason jar, add berries and sugar and stir until well combined.
    2. Refrigerate until juice exudes from fruits and starts to combine with sugar to form a syrup, about 24 hours.
    3. Add vinegar and refrigerate for 3-5 more days shaking occasionally until you notice all the sugars have dissolved.
    4. Strain and transfer syrup to a clean bottle.
    5. Label with date, and shake vigorously. The shrub can be refrigerated for up to 1 year; the acid and sugar preserves the syrup and keeps it tasting bright and fresh.
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