Favourite Strawberry Shrub Recipe
“Make a strawberry shrub”, Jody said. There’s a point in the summer when the strawberries are overflowing at the market and you can pick up a flat dirt cheap. Any good farmer will warn you though– you need to use up these berries quick! So we immediately turned to a recipe we discovered a few years ago for a ‘shrub’.
There’s a certain thrill in pouring yourself a glass of something icy, fizzy, and tangy, especially when it’s made with fresh berries and a dash of kitchen alchemy. Enter: the Strawberry Shrub.
This isn’t your average sweet drink. A strawberry shrub is bold, bright and a little old-school! And it’s exactly what we’re craving when the sun is high, the strawberries are ripe, and the thought of turning on the oven sounds like a crime.
Wait—What Is a Shrub?
Historically speaking, a shrub is a vinegar-based syrup that was wildly popular before refrigeration came along. Long before we could toss fruit into the freezer or smoothie ourselves into hydration, folks preserved seasonal fruit in sugar and vinegar, essentially creating a sweet-tart concentrate that could last months.
The word “shrub” comes from the Arabic word “sharāb,” meaning “to drink,” and the technique was later embraced in Colonial America. Think of it as the original soda syrup, made with what you had, built to refresh.
Today, shrubs are having a major revival in the culinary world, and we’re here for it. They’re non-alcoholic (or add some if you like), easily customizable, and give you that zing we’re all after on a hot day.
Why We Love This Strawberry Shrub
- It’s fast.
- It’s no-cook.
- It’s absolutely bursting with strawberry flavour.
- It gives you something wildly refreshing that feels way fancier than the effort involved.
It’s also one of our favourite teaching moments in class—because once people taste it, they always ask, “Wait, what’s in this again?”
Let’s get to it. This recipe makes enough shrub for 6-8 drinks. Feel free to double it.
- Prep Time: 5-10 Minutes
- Total Time: 10 Minutes
- Yield: 6-8 Servings
Ingredients
- A heaping 1/2 pint of ripe strawberries, washed and hulled
- 1/3 cup white sugar
- 1/2 cup apple cider vinegar (we love BRAGG Organic ACV for its zing and quality)
- Ice, sparkling water, and fresh mint for garnish
- Optional: gin, vodka or prosecco
Instructions
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In a large pitcher or bowl, mash the strawberries with sugar and apple cider vinegar. Really go for it–think “muddle like a mojito” energy.
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Stir for a couple of minutes until the sugar dissolves and the mixture is juicy, fragrant, and pink.
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Strain if you like (or leave it pulpy if that’s your jam).
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To serve: Pour 2 ounces of shrub base into a rocks glass. Fill with ice, top with sparkling water, and finish with a sprig of fresh mint. Spike it up if you like!
Notes
Strawberry Shrub Substitutions & Creative Twists
The best part? Once you get the hang of shrubs, you can freestyle.
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No strawberries? Try raspberries, blackberries, peaches, or cherries.
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No white sugar? Use honey or maple syrup (note: they may take a bit longer to dissolve).
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Out of sparkling water? Try tonic water, ginger ale, or club soda.
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Want to spike it? A splash of gin, vodka, or prosecco turns this into a next-level cocktail.
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Prefer it sweeter? Add an extra teaspoon of sugar to your glass.
Pro Tips from Jody & Kirstie’s Kitchens
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Let it rest: After mashing, let the shrub sit for 10–15 minutes to intensify flavour before serving.
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Make it ahead: The base will keep in the fridge for up to one week or more—and it gets better with time.
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Add some edge: A pinch of black pepper or a slice of ginger muddled in? Game-changer.
What to Know / Avoid for Shrubs
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Don’t skimp on the vinegar. The whole point of a shrub is that bright acidity.
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Don’t over-sweeten. You want that balance between sweet and sharp, like a good lemonade with flair.
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Use ripe fruit. This is not the moment for underripe or bland berries. You want them jammy and juicy.
Storage Recommendations
Pour your shrub base into a clean jar and pop it in the fridge. It’ll stay fresh for up to one week, but honestly, it won’t last that long. The flavour deepens the longer it sits, making tomorrow’s drink even better than today’s.
Strawberry Shrub FAQ
Q: Can I make this with frozen strawberries?
A: Absolutely! Thaw them first so they’re easier to mash. Bonus: they release even more juice.
Q: Can kids drink this?
A: Yes! It’s non-alcoholic and refreshing. But do a taste test, some kids might find the vinegar tang a bit strong.
Q: Can I use other types of vinegar?
A: You can! White wine vinegar or champagne vinegar both work well. Avoid balsamic and just plain white vinegar, as it overpowers.
Q: Is this probiotic?
A: While apple cider vinegar has some probiotic properties, this isn’t a fermented drink, just a delicious one.