Sweet, tart, and totally refreshing — perfect for cocktails, mocktails, or just fancy fizzy drinks.
Hey there!
Let’s talk about shrubs — not the plants, the drinks! A shrub is a sweet-tart syrup made with fruit, sugar, and vinegar. It sounds a little weird at first, but once you try it, you’ll get it. This Strawberry Rhubarb Shrub is one of my go-tos when the weather warms up. It’s bold, tangy, fruity, and super versatile. Mix it with sparkling water, add it to cocktails, or drizzle over ice cream (seriously).
🍓 Servings & Time
- Servings: Makes about 1½ cups of syrup (enough for 8–10 drinks)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 12–24 hours (steeping in vinegar)
- Total Time: About 1 day, mostly hands-off
❤️ Why I Love This Recipe
The first time I tried a shrub, it was at a tiny local café, and I instantly loved the sweet-and-sour kick. I had to recreate it at home, and this version hits the spot every time.
- It’s unique — sweet, tart, and totally refreshing
- You can make it ahead and keep it in the fridge for weeks
- Tastes amazing with sparkling water or cocktails
- It’s beautiful — that pink color is chef’s kiss
- Great way to use up extra fruit, especially overripe strawberries
🔬 Why This Recipe Works (Quick Science)
- Sugar draws out juice from the fruit in a process called maceration.
- Vinegar preserves the fruit syrup and adds acidity for balance.
- Cooking the fruit softens it and helps release flavor faster than cold-steep methods.
- Chilling the mixture lets flavors meld and mellow out the sharp vinegar taste.
🧠 Meal Plan Ideas
- Make a batch on Sunday for easy drinks all week
- Add a splash to a salad dressing or marinade
- Use in mocktails with fresh herbs
- Combine with rum or gin for an easy cocktail
- Mix with lemonade for a twist
⚠️ Common Mistakes to Avoid
- Skipping the chill time – it needs time to mellow
- Using low-quality vinegar – it’ll overpower everything
- Not straining well – leftover pulp can turn mushy
- Using metal containers – vinegar can react with metal, so use glass
🍽 What You’ll Need
- 1 cup chopped strawberries
- 1 cup chopped rhubarb
- ¾ cup granulated sugar
- ¾ cup apple cider vinegar (or white wine vinegar)
- Pinch of salt
🧰 Tools You’ll Need
- Small saucepan
- Spoon or spatula
- Fine mesh strainer
- Glass jar or bottle with lid
- Measuring cups
- Knife & cutting board
🔁 Substitutions & Variations
- Vinegar: Use white balsamic or champagne vinegar for a smoother taste
- Sugar: Try honey or maple syrup, but it’ll change the flavor slightly
- Add-ins: A few slices of fresh ginger or basil can add a fun twist
- No rhubarb? Double the strawberries or sub in raspberries
⏳ Make-Ahead Tips
- Shrub syrup lasts 2–3 weeks in the fridge
- Flavor improves after 1–2 days of chilling
- Make a double batch and freeze half in an ice cube tray for later
👣 Step-by-Step Instructions
Step 1: Combine fruit and sugar
Add chopped strawberries, chopped rhubarb, and sugar to a small saucepan. Let it sit for 5–10 minutes so the fruit starts to release its juices.
Step 2: Simmer the mixture
Place the saucepan on medium heat. Stir occasionally and cook for about 10 minutes, until the fruit is soft and syrupy.
Step 3: Strain the syrup
Pour the mixture through a fine mesh strainer into a bowl or glass jar. Press gently with a spoon to extract all the liquid. Discard the solids.
Step 4: Add vinegar and salt
Stir vinegar and a pinch of salt into the warm syrup. Let it cool to room temp, then pour into a clean glass jar or bottle. Chill for 12–24 hours before using.
Step 5: Serve and enjoy
Mix 1–2 tablespoons of shrub syrup with sparkling water, still water, or use it in a cocktail. Store the rest in the fridge.
🧊 Leftovers & Storage Tips
- Store in a sealed glass jar or bottle in the fridge
- Lasts for 2–3 weeks
- Shake or stir before using if it separates
- Freeze leftover shrub in ice cube trays for longer storage
🔢 Exact Macros (Per 1 tablespoon of shrub syrup)
- Calories: 35
- Protein: 0g
- Fat: 0g
- Carbs: 9g
- Fiber: 0g
- Sugar: 8g
🍹 What to Serve With
- Sparkling water or lemonade
- Cheese boards and crackers
- Grilled meats or seafood
- Light salads
- Shortbread or citrus desserts
❓ FAQ
Is it really okay to drink vinegar?
Totally! In small amounts like this, it’s refreshing and good for digestion.
Can I use white vinegar?
It’s not recommended—it’s too harsh. Apple cider vinegar or white wine vinegar is best.
Does it taste like vinegar?
It’s tangy, but the sugar and fruit balance it out. The flavor mellows after chilling.
What’s the best way to drink it?
Start with 1 tablespoon of syrup in 6–8 oz sparkling water, then adjust to taste!
Ready to Sip Something Different?
This Strawberry Rhubarb Shrub is fruity, punchy, and just the kind of thing that makes everyday drinks feel a little more special. Once you taste it, you’ll want to keep a jar in your fridge at all times. Try it out, and let me know what you mixed it with! 🥂🍓💬
