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
You 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.