A Peach Shrub

Contrary to the title, this post isn’t about gardening. It’s about that antique method of preserving fruit: the shrub.

A shrub is a syrup made from fruit, vinegar, and sugar, mixed together in a 1:1:1 ratio. You either heat the ingredients together, or simply mix them all together and let it sit in the fridge for a while. Either way produces a syrup you can add to cocktails or sparkling water.

As my adventures in preserving continue, I thought I’d take advantage of the abundance of local peaches to make a peach ginger shrub. A few years back I was gifted a box of ginger peach tea and I have been in love with the flavor combination ever since.

I chose the cold process for making a shrub, since it meant fewer dishes to wash afterwards.

Peach Ginger Shrub

Ingredients:

  • 1 1/2-2 peaches peeled and cut into chunks (equals about 1 C.)
  • 1 C. sugar
  • 1 in. piece of fresh ginger, grated
  • 1 C. apple cider vinegar

Step 1: Place the peaches into a jar ( my favorite sized jar, the 1 1/2 pint, works well here) Pour the sugar into the jar and stir everything around.

Step 2: let this sit for quite a while, until the peaches have exuded plenty of juice.

Step 3: After everything gets juicy, stir again, mashing the peaches against the sides of the jar.

Step 4: Pour the apple cider vinegar over the peach/sugar mixture. Grate the ginger into the jar.

Step 5: Give it a good stir. Cap the jar and place it in the fridge. Gently shake it every few days until all of the sugar is dissolved.

Step 6: Once the sugar has dissolved, strain out the fruit. You can use the leftover fruit in muffins or smoothies, to avoid waste.

Pour into some club soda to taste, or mix into your cocktail of choice!

Here it is with club soda. I like it a little dilute. Tomorrow night I’m going to try it with rum. Important update: My new favorite cocktail-3 ice cubes, 2 oz. rum (Sailor Jerry is our favorite) 4 oz. club soda and 2 oz. peach ginger shrub. It’s light, refreshing, and summery!

Do you shrub?

The Wife

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5 thoughts on “A Peach Shrub

  1. I made it and my mixture tastes fairly sour and strongly of vinegar, though I followed the measurements. Any advice about what I might have done wrong for next time? Or maybe that *is* what it is supposed to taste like. I mixed it with extra ice, and a Belizean rum, and the syrup from canning peaches in a honey syrup and seemed to be ok…but with club soda and shrub, a bit icky.

    It’s been in the fridge for about 2 weeks – not sure how the time affects it (for better or worse)! Fun experiment though…

    • The measurements for a shrub vary depending on a person’s taste, the ripeness of the fruit, etc. I left mine in the fridge for two weeks and it still had a vinegar-y taste, but it was sweet and peachy. If I mixed it with club soda or something, the vinegar taste was less noticeable. It will always taste a bit like vinegar, though.

      If you make it again, try putting in more sugar to begin with, and make sure your peaches are super-ripe. Mine weren’t, so I ended up adding a riper peach after 1 week, and it definitely improved the taste.

      It was an experiment for me, too. It is interesting that before refrigeration, this was a common way to preserve and use fruit.

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