Name: Plum Shrub Syrup
Total time: 1 d 15 min
Ingredients: 2¼ pounds plums , pitted and chopped coarse; 1½ cups sugar; 3 tablespoons red wine vinegar

Why This Recipe Works

Shrub syrups evolved from fruit-and-vinegar preserves and are made from acidulated fruit. We wanted to develop a simple recipe that was bursting with fresh, tangy fruit flavor. We mashed plums with sugar and refrigerated the mixture for 24 hours. After that, we strained the fruit syrup and stirred in red wine vinegar, making the shrub ready to use in cocktails and nonalcoholic spritzers.

Before You Begin

This shrub syrup is best made with fresh, juicy, well-ripened plums of any variety. You can substitute white wine vinegar or cider vinegar for the red wine vinegar. Use leftover fruit solids (which can be refrigerated for up to two days) as a topping for yogurt, ice cream, pancakes, waffles, or cake, or add them to a smoothie.

Instructions

Combine plums and sugar in large bowl; stir and mash gently with rubber spatula or wooden spoon until plums are well coated with sugar. Cover and refrigerate for 24 hours, stirring every 6 to 8 hours to dissolve sugar.

Transfer plum mixture to fine-mesh strainer set over 8-cup measuring cup or large bowl, scraping any remaining fruit-and-sugar mixture from bowl with rubber spatula. Stir and press gently on solids to extract as much syrup as possible, taking care not to press fruit pulp through strainer; reserve fruit solids for another use. Stir in vinegar. (Shrub syrup can be refrigerated for up to 1 month; shake before using.)