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My Easy Fruit Shrub or Drinking Vinegar

  • Author: Marie Bostwick
  • Yield: Makes 2 to 3 cups, depending on the fruit 1x


  • 2 cups fresh soft fruit of your choice (berries, peaches, apricots, mango, etc.) peeled and sliced if appropriate
  • 2 cups vinegar of your choice (apple cider, plain white, white or red wine vinegar)
  • 2 cups white, granulated sugar
  • *¼ cup fresh basil or mint leaves (optional)


  • Place berries or fruit slices, and herbs if using, in a clean glass container (a medium-sized bowl or jar with a lid)
  • Stir in sugar, then pour vinegar over the top. Stir to combine and dissolve sugar. (You can actually cook the fruit, vinegar, and sugar in a heavy-bottomed pot on the stove if you’d like, then pour into your container, but it really isn’t necessary.)
  • Cover the prepared fruit and vinegar mixture and store in the refrigerator for at least 2 days or up to 4 weeks. (The longer it sits, the more intense the fruit flavor.)
  • When your shrub is ready, place a fine mesh sieve over the top of a large bowl. Pour shrub into sieve. Using the back of a wooden spoon, press down on the fruit to release even more juice.  Discard the leftover fruit solids or save for another purpose.
  • Wash the sieve. Line it with cheesecloth or a coffee filter and pour the shrub syrup through the sieve into a bowl once, to catch any remaining residue or seeds.
  • Use your fruit shrub as a base for mocktails and cocktails, or drink it straight, served over ice. Leftover fruit shrub can be stored in a covered container in the refrigerator for up to 6 months.