Shrub One Out
- Tarin Scarbrough
- Fred Lopez
I’m not big into TikTok, but unless you’ve been living under a rock you’ve likely seen the viral “healthy Coca-Cola” videos. The premise: By adding a splash of balsamic vinegar to any sparkling water, you can emulate the distinct Coca-Cola flavor. It’s been met with mixed reviews, and it should be, since Coke is quite possibly one of the most authentic beverage flavors of all time. But what is exciting, at least to this connoisseur, is that it’s brought attention to shrubs—a vinegar-based syrup commonly used in cocktails. And as someone who loves vinegar, I feel like my voice is finally being heard. TikTok be damned.
While I love infusing bar cocktails with homemade shrubs, it’s actually a healthy, non-alcoholic option. In fact, I credit my cousin Kyle, a total health fanatic, for turning me on to the art of shrub sodas. His pantry is loaded with a variety of homemade shrubs that he mixes with different flavored soda waters, giving a plethora of options for each day and mood. I’ve learned to appreciate “soda” on a whole new level, especially when it’s not bogged down with unhealthy junk like corn syrup or chemicals. With the rise of flavored sparkling water, this is a fun way to entertain yourself and your palate with creating your own unique libations.
Of course, you can buy any number of shrub syrups from your favorite culinary stores, but the fun is really in making your own. And I promise, it’s super easy. You can either simmer fresh fruit in simple syrup, aka the hot way; or you can toss fresh fruit and herbs with sugar and let it sit for a few days, aka the cold way.
No matter which method you choose, I will tell you that shrubs are a matter of ratio: The sweet spot is a 1:1:1 ratio of fruit, sugar, and vinegar. A good place to start for cold process shrub is 1 pound chopped fruit, 2 cups sugar, and 2 cups vinegar; for the heated process, go for 1 pound fruit, 1 cup sugar, 1 cup water, and 1 cup vinegar. Each method should yield about 3 cups of shrub syrup, which will keep in the fridge for a month, possibly longer. Choose your fruit seasonally and you can have your own soda-of-the-month.
Don’t limit yourself to just fruit though: consider fresh herbs like mint, rosemary, and thyme, or spices such as cinnamon, bay leaves, or peppercorn. Most vinegars work in shrubs, but always consider your fruit while choosing your style. I tend to favor apple cider vinegar, but white or red wine vinegar, champagne vinegar, or rice vinegar will do the trick. Like the TikTok trend, balsamic brings out a real depth, but go easy on it. Dilute it with another vinegar or it will take over.
Also, you can experiment with white or brown sugar. White sugar will really let the fruit shine, while brown sugar will add a richer, more molasses element to the finished product.
To create your soda, fill a glass with ice, pour in a splash of shrub, and top it off with seltzer water, stirring a bit to incorporate the shrub. It’s just that easy.
Shrub 101
First-time shrubber? Get your creative juices flowing with these recipes.
Straw-Bury My Sorrows: Strawberries, white sugar, red wine vinegar, and a splash of balsamic vinegar
Wanna Peach of Me?: Peach, cardamom pods, honey, and cider vinegar
Don’t Take it for ‘Granate: Pomegranate, peppercorn, white sugar, red wine vinegar
Losing My Rind:
Watermelon, Basil,
white sugar, and apple cider vinegar
Drink Me A Shrubbery
Hot or cold? Does it matter? Both methods will give you a tasty end product, but each has its own qualities that change the flavor. Here’s how to make that decision, and a step-by-step guide to bring your shrub into being.
The Hot Process
Works well on any ingredient you would make jam out of. Also great if you’re pressed for time or want to pull out a heat-activated flavor like cinnamon.
- Make a simple syrup (equal parts sugar and water) in a medium saucepan over low heat, stirring until the sugar is completely dissolved.
- Add your sliced fruit and bring the syrup-fruit mixture to a low simmer. Let it bubble away until the syrup is the same color as the original fruit.
- Stir in the vinegar and bring the mixture just to a simmer; strain out and discard the fruit (or serve it over vanilla ice cream), and pour the shrub into a mason jar. Keep it in the fridge.
The Cold Process
For those who want a more authentic shrub experience. It’s slower than the hot process, but more rewarding—the fruit won’t be so jammy and will be closer to its original flavor.
- Slice or gently mash your fruit in a bowl. Toss with sugar.
- Add all ingredients into a jar and muddle. Shake for about 20 seconds, and allow it to infuse at room temperature for about one week, giving it a good shake
once a day. - Strain out the solids through a cheesecloth and pour into a glass jar with a lid. Refrigerate for about one week, but add more sugar or vinegar if needed to taste.
