Strawberry Shrub Recipe: Our Favorite Summer Elixir

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At home, Kevin and I love experimenting with just about anything, and this easy strawberry shrub recipe has been a fun new adventure for us. Kevin only recently started playing with this old-school method of preserving fruit, and now we’re completely hooked. Our first batch of strawberry shrub had us both immediately thinking: why haven’t we been doing this for years? It’s tart, vibrant, and surprisingly simple to make. Since that first taste, strawberry shrub has become a fun seasonal staple in our kitchen for cocktails, mocktails, and easy spritzes all summer long.

What is a Shrub?

A shrub is a sweet-tart syrup made from fruit, sugar, and vinegar. It dates back to the 17th and 18th centuries as a way to preserve fresh fruit, and it’s made a major comeback for modern cocktails and refreshing non-alcoholic drinks.

There are two main ways to make a shrub: cold process and hot process. We love the cold process method for how beautifully it keeps the strawberries tasting bright, juicy, and fresh. It’s as simple as macerating the strawberries with sugar overnight to pull out all their natural juices, then mixing in vinegar. The result is a clear, vibrant syrup that feels alive in the glass.

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Cold vs. Hot Process: What’s the Difference?

Cold Process (Our Method)

• Bright, fresh strawberry flavor

• Vivid color

• Best for drinks

• Shorter shelf life (about 4 weeks)

Hot Process

• Mellow, cooked fruit flavor

• Softer color

• Longer shelf life (2–3 months)

• Great for sauces, baking, or marinades

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We love cold process for drinks because nothing beats that bright, just-picked strawberry taste.

Strawberry Shrub Recipe

Ingredients:

• 2 cups fresh strawberries, hulled and sliced

• 1 cup sugar

• 1 cup vinegar (we love apple cider vinegar for this)

Instructions:

1. In a large bowl, combine the strawberries and sugar. Stir to coat the fruit.

2. Cover and refrigerate for 24 hours. The sugar will draw out the strawberry juices.

3. Strain the mixture through a fine mesh strainer into a clean jar or bowl.

4. Add the vinegar to the strawberry syrup and stir to combine.

5. Transfer to a clean bottle or jar. Store in the refrigerator.

6. Let the shrub rest for at least 24 hours before using to allow the flavors to fully meld.

Don’t toss those leftover macerated strawberries after straining your shrub! They’re delicious on their own or even better repurposed into strawberry shortcake. We love layering them over our Flakiest Southern Biscuits with a scoop of vanilla ice cream for a simple, irresistible dessert.

How We Use It

We'll be sharing more ways to use your strawberry shrub over the next two weeks, but for now, we love enjoying with a little seltzer water. It takes us back to Shirley Temples, everyone favorite childhood sipper.

To make a simple shrub soda:

• Add 1 to 1½ ounces of strawberry shrub to a glass of ice.

• Top with seltzer or sparkling water.

• Stir gently, sip, and enjoy the most refreshing drink of summer.

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Make It Your Own: Fun Flavor Variations

Once you’ve mastered the basic recipe, it’s easy to play. Try adding small amounts of herbs, spices, or citrus to create your signature blend.

Some ideas to get you started:

• Herbs: Add a few sprigs of basil, mint, or thyme to the strawberries and sugar before macerating.

• Citrus: A bit of lemon or orange zest brightens the final syrup beautifully.

• Spices: A few slices of fresh ginger, a cinnamon stick, or even pink peppercorns can add a subtle kick.

Tips for Infusing:

• Keep your add-ins subtle. You want to complement the strawberries, not overpower them.

• Always strain well after maceration to keep your shrub clear and clean for drinks.

• Start small: experiment with a single sprig or small pinch first to see how the flavors develop.

Stay tuned for next week’s post where we’ll share our favorite strawberry shrub mocktail recipes! If you make this, we’d love to see it. Tag us on Instagram @letsdatenite to share your creations.

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