Fresh Peach Shrub Syrup
By Lawman JohnsonPublished on May 2, 2023
Time
Total Time: 15 minutes, plus 24 hours macerating
Yield
8 to 10 (Makes about 2 cups)
Ingredients
Before You Begin
This shrub syrup is best made with fresh, juicy, well-ripened peaches. 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 peaches and sugar in large bowl; stir and mash gently with rubber spatula or wooden spoon until peaches are well coated with sugar. Cover and refrigerate for 24 hours, stirring every 6 to 8 hours to dissolve sugar.
- Transfer peach 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.)
Time
Total Time: 15 minutes, plus 24 hours maceratingYield
8 to 10 (Makes about 2 cups)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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 peaches 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 peaches. 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 peaches and sugar in large bowl; stir and mash gently with rubber spatula or wooden spoon until peaches are well coated with sugar. Cover and refrigerate for 24 hours, stirring every 6 to 8 hours to dissolve sugar.
- Transfer peach 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.)
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