Apricot Shrub Recipe
Sweet Apricot Juice, Apple Cider Vinegar, Agave
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Ingredients
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Shrub Syrup (Apricot)
Sweetener & Assembly
Method
Shrub Syrup (Apricot)
Macerate Apricots with Sugar
Place the chopped apricots and granulated sugar in a medium nonreactive bowl or jar. Stir to combine, pressing down so the fruit is coated. Cover and let sit at room temperature for 30–45 minutes until the sugar has drawn out juices and softened the fruit.
Mash and Infuse
Using a wooden spoon or muddler, gently mash the macerated apricots to release more juice and break down large pieces. Add the split vanilla bean (or vanilla extract) and fresh lemon juice; stir to combine.
Add Vinegar and Steep
Pour the apple cider vinegar over the mashed apricot mixture, stirring to combine. Transfer the mixture to a clean jar if not already in one. Seal and refrigerate for 24–48 hours to allow the vinegar to extract flavor and balance the sweetness. Taste after 24 hours and adjust steep time as desired (longer gives more vinegary bite).
Strain Shrub Syrup
After steeping, strain the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing on solids to extract as much liquid as possible. Discard solids (or reserve for use in yogurt or baking). This yields the apricot shrub concentrate.
Clarify and Adjust
Taste the strained shrub. If it seems too sharp, stir in 1–2 tablespoons of granulated sugar or an extra tablespoon of agave and mix until dissolved. If using vanilla bean, fish out and discard the pod. Chill the shrub concentrate in the refrigerator until ready to assemble drinks.
Sweetener & Assembly
Sweeten Shrub (Optional)
Measure about 3 tablespoons of agave nectar and whisk it into 1 cup of the chilled shrub concentrate to taste. Agave smooths and balances acidity; adjust between 1–4 tablespoons depending on how sweet you want the final drink.
Prepare Individual Servings
For a single serving: fill a glass with 1/2 cup ice. Add 2–3 tablespoons of shrub concentrate (sweetened or unsweetened depending on preference). Top with 3/4 cup cold sparkling or still water and stir gently to combine. Taste and add more shrub or agave if needed. Garnish with a mint sprig if desired.
Batch Preparation (4 servings)
To make 4 servings: combine 1 cup shrub concentrate (adjusted with agave if desired) with 4 cups cold water (still or sparkling) in a pitcher. Stir and refrigerate until chilled. Serve over ice and garnish as desired.
Storage
Store unused shrub concentrate in a sealed jar in the refrigerator for up to 3–4 weeks. Shake or stir before using, as separation may occur.