A shrub is similar to simple syrup except it uses vinegar instead of water for liquid. The first time I ever tried one was actually at this amazing Jewish Deli in San Francisco that was famous for pickles and advertised homemade soda. When I ordered a blackberry soda the owner warned me that it wasn’t like regular soda and would have a nice tanginess to it. I was skeptical, but tried it anyway and it was delicious!

Most recipes for a shrub require soaking the fruit and herb in the vinegar overnight, straining it, and then straining the liquid before then boiling it with sugar to make the syrup. A bit of a lengthy process, but just like you can make a quick pickle I made a quick shrub. Done in a couple hours instead of over 12.

1 cup Apple Cider Vinegar

0.5 cups sugar

5 Apples Peeled, Cored, and Cut in to 1/2 Inch Chunks

4 Sprigs Fresh Rosemary

0.5 Teaspoon Vanilla Bean Paste or Extract

In a large container place apples and rosemary then set aside. In a saucepan on medium heat bring vinegar, sugar, and vanilla to a simmer stirring constantly until sugar is completely dissolved. This should take 2-3 minutes. Carefully pour the warm liquid over the apples and rosemary, cover with a lid or plastic wrap, and let sit at room temperature for 3-4 hours. Strain through a fine mesh strainer into a jar. Will last for 2 weeks in the fridge.

Notes: If using in a cocktail the day you make the shrub, save the apples for a garnish. You could also use them in an apple and fennel salad because they are at this point pickled and quite delicious!