Under categories, I’ve labeled this Strawberry shrub as quick and easy. Though technically it takes several days, the prep is about as quick and easy as it gets, so I feel vindicated.

Let’s start with the definition of a shrub. Some of you might know a shrub as a mix of fruit juice and liquor, but vinegar is a fine substitute and it’s what I’m using here. I like to have some around at parties so teetotalers have something interesting from which to choose. It not only makes a refreshing soda type beverage, but it can also be an ingredient in alcoholic drinks as well (sangria, gin fizz) or in salad dressings, desserts or even sweet and savory dishes.

Shrubs have been around for centuries and were originally a way of preserving summer flavors through the winter. The two mainstays of this basic shrub syrup are sugar and vinegar. Obviously the type of vinegar you choose will affect the end results, but for me, the fun comes in choosing the flavor. For ease I’ve chosen fresh strawberries. You can try substituting other flavors as well, like citrus - lemon/orange (avoid lime); peach; apple, berries, or combinations thereof. Then try to pare a vinegar to match your flavor, apple cider vinegar for apple shrub, for example.

Keeping a ratio of 1-1-1 is the trick. I’ve used 2 cups of strawberries, 2 cups of sugar and 2 cups of vinegar - simple. And you won’t believe the results - unique and delicious. You can vary the strength by adding it to seltzer, which is my favorite way to use this. You can have anything from mildly flavored to strong and sweet with a hint of tart. The vinegar indeed comes through, but it is remarkably refreshing with the sugar to balance things out.

The acid in the vinegar helps to preserve the syrup, but it should still be kept in the fridge nonetheless.

Ingredients

• 2 cups strawberries (I used frozen for convenience. They’re generally picked at their peak and frozen soon afterward.)
• 2 cups raw sugar (Feel free to use refined, but the hint of molasses gives it a little more interest for me.)
• 1¼ cup balsamic vinegar
• ¾ cup apple cider vinegar

If frozen, thaw the strawberries enough to be able to slice. Slice or mash the strawberries a little bit (quartering them is enough). Mix the strawberries and sugar in a bowl, cover and place in the fridge for two days, stirring a couple times along the way. Stirring will help to mix the sugar into the berries as the whole concoction “melts.”

Remove the bowl from the fridge, strain out the strawberries, making sure to push down on them to extract as much syrup as you can. Discard the remaining berries. They will be fairly broken down. This will leave a syrup. Stir in the apple cider vinegar and balsamic vinegar and place the mix in a jar or sealable bottle. Store in the fridge for two more days or until the sugar is fully dissolved.

Mix into seltzer at whatever ratio you like, top with ice and enjoy. Then try variations of the recipe: red wine vinegar, ginger, peaches, plums, pomegranates. Experimentation with such a simple recipe is a fun way to try new flavors. One of my favorites is 2 cups of blueberries, 2 cups of sugar, 1 cup of apple cider vinegar and 1 cup of red wine vinegar - fruity and smooth.

Strawberries mixed with sugar


What strawberries and sugar look like after two days


Ready to mix the syrup with the vinegar


Bottled and ready to add flavor at a moment’s notice