Peach Shrub Syrup
By Nicole KonstantinakosPublished on November 18, 2020
Yield
Makes about 10 ounces
Ingredients
Before You Begin
We preferred frozen peaches over fresh because of their year-round availability and relatively consistent levels of moisture and sweetness. Shrub syrup can be stored in an airtight container for up to 1 month. Shake well before using.
Instructions
- Bring peaches, sugar, and water to boil in large saucepan over high heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are soft and beginning to break down, about 10 minutes.
- Remove saucepan from heat and use potato masher to crush peaches until uniform in texture. Strain mixture through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in vinegar.
Yield
Makes about 10 ouncesIngredients
Ingredients
Ingredients
Why This Recipe Works
We wanted to develop a simple recipe that was bursting with clean, bright, tangy fruit flavor. This shrub syrup can be enjoyed mixed with seltzer for a simple shrub soda or it can contribute to the nuances of more complex cocktails.
Before You Begin
We preferred frozen peaches over fresh because of their year-round availability and relatively consistent levels of moisture and sweetness. Shrub syrup can be stored in an airtight container for up to 1 month. Shake well before using.
Instructions
- Bring peaches, sugar, and water to boil in large saucepan over high heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are soft and beginning to break down, about 10 minutes.
- Remove saucepan from heat and use potato masher to crush peaches until uniform in texture. Strain mixture through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in vinegar.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
0 Comments