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Homemade Shrubs Fillmore Container
March 19, 2017 Drinks, For a Potluck, Fruits, Pickling, Recipes, Tasty DIY

Homemade Shrubs or Drinking Vinegars – Cold Process

Last week, we shared a recipe for this amazing Black Cherry Shrub and were so floored by the ease of making them and pleased with the flavor results that we’ve tried a few more variations.


Cooking the Peaches, Ginger, Vanilla Bean & sugar for Shrub

That Black Cherry version that we made spent some time on the stove in order to speed up the  sugar dissolving and the break down of fruits before the straining; separating the meats from the resulting syrup. We prepared a Peach Ginger Vanilla Shrub in the same manner, simply swapping the fruit and adding a couple of slices of fresh ginger root and a partially spent vanilla bean that I pulled from my homemade vanilla extract bottle. There were still some bean flecks and flavoring that remained, which was sufficient for this small preparation.

You can get similar results in a cold process – in which no extra water, and no heating is needed. It does require more time, but it seems to produce a more mellow syrup, which is worth the wait if subtle nuances in flavor matter to you. This is a wonderful route to go if you’re just needed to rescue a bit of fruit and have zero time for prepping.


Here’s how simple it is:

Following the general ratio of 1 part sugar : 1 part fruit : 1 part vinegar for the finished product

Red Raspberry Cold Process Shrub Fillmore Container

Red Raspberries in their sugar bath for a cold process Shrub

  • Put clean fruit (cut/roughly chopped/broken) into a bowl.
  • Add sugar & fold it into fruit so that fruits are covered with the sugar.
  • Cover the bowl & set aside to allow the release of juices. If I’m going away or if it’s over night, I set it into the refrigerator, but this does slow down the process of the sugar getting dissolved by the juice. It can sit in the refrigerator for a day or 2 depending on your timing & the fruit.
  • When it appears that juices are sufficiently released and the sugar is dissolved, strain out the meat/pulp.
  • Put the resulting fruit syrup into a jar, and add the appropriate portion of apple cider vinegar.
  • Cap, Label, Refrigerate.  We like to use jars we have on hand, but our reCAP POUR Caps are great for this! POUR cap Fillmore ContainerYou might be anxious to try your shrub right away…which is fine. However, if you allow it to rest in the refrigerator for a day or more, you’ll find that the flavors seem more harmonious than at first.











Post a Comment

  1. Abi Posted March 26, 2017 at 7:15 pm | Permalink

    How strong is the vinegar flavor in these?

    • Lisa Reinhart
      Fillmore Container Posted March 27, 2017 at 11:56 am | Permalink

      It really depends on how you’re using the shrub, and on the particular flavor profiles of the fruits used. Some you may like right away, and others you may wish to let mellow out for a few days. A little extra time allows the flavors to mellow out a bit.

  2. Jan Posted March 31, 2017 at 9:56 pm | Permalink

    Can you substitute Stevia for the sugar? My husband is diabetic.

    • Lisa Reinhart
      Fillmore Container Posted April 1, 2017 at 12:13 pm | Permalink

      Hello Jan, Great question & Good news…since the vinegar is doing the heavy work of preserving in this case, the sugar is highly adjustable to your preferences. A couple of thoughts on the stevia – since I haven’t tried it in this application, I’m not sure how much of it you’ll need/like. It may take some testing. I’ve not used the powdered form to draw out fruit juices…if you find that it doesn’t work as well, you may want to do the cooked version in order to get those juices flowing. You’ve made me curious…since I grow my own stevia to throw in with batches of home brewed tea or lemon grass, I’m going to try putting a little bit of the fresh stevia in with my fruit for the cooked method. Hmmm. I’ll report back on that….and I’ll be curious to see what results you experience!