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Homemade Shrub Syrups: (+ Apple Beer Recipe)

Homemade Shrub Syrups: (+ Apple Beer Recipe)
Home » DRINKS » Drinks Using Homemade Syrups » How to make shrub syrups

Fruit-infused shrub syrups combine fruit, vinegar and sugar together to form a concentrated, tangy syrup to use in drinks. Shrub syrups are popular in both alcoholic and non-alcoholic drinks and are easy to make in a home kitchen. Here are the two methods for making shrub syrups, with a bonus recipe for an Apple Beer Cocktail.

Ingredients for a beer cocktail with apple shrub syrup
Ingredients for a beer cocktail with apple shrub syrup

Jump to: RECIPE What is a shrub syrup? | Fruit, Sugar, Vinegar Ratios | Extracting Juice from Fruits

What is a Shrub Syrup:

 Shrub syrups are basically a preserved mixture of fruit, vinegar and sugar. The ratios of each varies widely, as does the process.

Usually the shrub syrups are used as an addition to sparkling water (which makes it an Italian soda) or as an enhancement to cocktails. They can also be used as an excellent salad dressing with the addition of a little oil.

I have been making shrub syrups on my farm since 2001 and selling them at farmers’ markets as well as online.

Here are some of the tips that will help you if you decide to make your own shrub syrups.

Fruit, Sugar and Vinegar Ratios:

A shrub syrup is basically extracted juice, sugar and vinegar.  The ratios of these 3 ingredients vary greatly depending on whose recipe you use and your own taste.  

The most common ratio of  shrub ingredients is 1:1:1.  That is 1 cup extracted juice to 1 cup sugar to 1 cup vinegar.  Of course the type of sugar and the type of vinegar you use will add nuance to your shrub.

For our shrub syrups I typically use organic fruit, apple cider vinegar and organic cane sugar.

Typical ratios that I use are 4 cups extracted juice to 2 1/4 cups sugar to 3 cups apple cider vinegar, but many people like it sweeter than this. It will depend a bit on how sweet the fruit you use it, and your own sweetness preferences.

If you are making a small batch, you’ll just need to experiment.  The recipe is very forgiving and can easily be adjusted.  

Just remember, the vinegar will mellow after it sits with the fruit syrup for a while so the first taste while cooking will be more pungent than the final product.

Methods for Extracting Fruit Juice

Extracting Juice via Cold Shrubbing

Cold shrubbing involves extracting the juice by letting the fruit sit overnight in the sugar and then straining before adding vinegar.

After the vinegar is added cover and let the syrup sit for several weeks to mellow.

It works well with soft fruit like strawberries or peaches, but I don’t like to use the cold shrubbing method on apples or pears.  The resulting strained syrup is too thick for my taste.  

Extracting Juice via Hot Shrubbing:

For hot shrubbing I have a stainless steel steam juicer from Finland (called a Mehu Liisa) that I use to extract the juice.  It’s somewhat expensive, but you could steam your fruit in a double boiler if you’re just making a small batch and then strain.  

If you are making larger batches, the Mehu Liisa works like a charm and definitely saves time and mess.

It is essentially a 3-piece double boiler with a strainer on top where you put the whole fruit, a middle section where the juice collects and is gravity-fed through a hose into your end vessel, and the boiler pot on the bottom to heat up the fruit and break it down into juice (see the photos below)

The top strainer section of a 3-part juicer used to extract juice from fresh fruit.
Top strainer layer of juice extractor
Middle part of 3-part juice extractor where juice collect and is fed through a rubber hose.
Middle pot where the juice collects and is fed through a hose to a container
A 3-part juice extractor called  mehu liisa showing the bottom boiler, the middle juice collector, the top strainer and the hose to feed it to a container.
The 3-part Mehu Liisa juice steamer extractor with the bottom pot filled with boiling water

Once you’ve extracted the fruit juice you need to add the sugar and vinegar.  Pour the juice into a pot and add the sugar.  Heat the mix slowly to dissolve the sugar.  You do not need to boil the syrup mixture, just simmer it enough to dissolve the sugar.  

I personally like to heat the mixture to about 165 degrees before covering to evaporate some of the volatile elements of the vinegar.  I think it mellows the syrup, but it certainly isn’t necessary.  

I then bring the heat up to 160 degrees for 5 minutes or so to pasteurize.

Infusing Flavor with Spices and Herbs

If you want to add even more flavor to your simple syrup or shrub syrup, you can add whole spices or herbs to the pot as the sugar and fruit juice is heating up.

Bring the mixture to a boil, turn off the heat and let the pot sit for 20 minutes to an hour to infuse the flavors. Then strain the syrup into a bottle and refrigerate until ready to use.

With apples, you could also put them through an apple press.  If you go the apple press route however, make sure and pasteurize your apple shrub in the end by bringing it up to 160 degrees for a short time.

 This article from the University of Georgia is about making apple cider, but it has some good information on extracting juice from apples and when and why to pasteurize.

More Methods for Preserving Summer’s Produce:

Recipe for Apple Beer Cocktail

Apple Beer Cocktail

A flight of various beers with a bowl of pretzels in the background.
This is an easy Fall drink that enhances your favorite beer with some bitters and an apple shrub. Great for game days!
5 from 1 vote
Prep Time 5 minutes
Cook Time 0 minutes
Servings 1
Calories 93


  • Tall beer glass
  • Long stir spoon


  • 1 ½ oz. Apple Shrub Syrup (apple juice with a touch of vinegar if you don’t want to make a shrub syrup)
  • 6 oz. beer of your choice
  • 2-3 dashes orange bitters
  • 2 oz carbonated water


  • In a tall glass, add all of the ingredients except carbonated water and stir gently with a long bar spoon. Make sure all ingredients are really cold for the best drink.
    1 1/2 oz. Apple Shrub Syrup, 6 oz. beer of your choice, 2-3 dashes orange bitters
  • Top it off with a little carbonated water to bring out the fizz.
    2 oz carbonated water


Beer Cocktails With Shrub Syrups And Bitters
Watch this video on YouTube.
Watch the Step by Step Video for More Details


Note: If you want to make your own homemade fruit-infused syrups, check out the method using a piece of equipment called a Mehu Liisa.  It’s a little spendy but it makes juice extraction a breeze.
Alternatively you could simply add a little vinegar to your favorite apple juice and heat it up a bit to mellow out the pungency of the vinegar. Apple juice will already have plenty of sugar so don’t add more sugar!


Calories: 93kcalCarbohydrates: 11gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gSodium: 20mgPotassium: 90mgFiber: 0.1gSugar: 4gVitamin A: 0.4IUVitamin C: 0.4mgCalcium: 13mgIron: 0.1mg
Did you make this recipe?If you tried this recipe, please give it a star rating! To do this, just click on the stars above. Comments are always helpful also and I respond to all of them (except rude ones)
5 from 1 vote (1 rating without comment)

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  1. Hi. This a great post. I keep coming back to it for pointers. I am trying to make my own shrubs but am having difficulty getting a good batch. I have been macerating different fruit concoctions, pear ginger for instance, and tried with several types of vinegar and sugars. Could you tell me what is a good ratio of syrup to vinegar in order to have a good shelf life and taste after aging before use if it is being pastuerized after bottling? If you have any tips it would be greatly appreciated. I would love to talk with a pro. Thanks!

    • Hi Jeremy, Typically I will use about 1/3 vinegar, 1/3 sugar and 1/3 fruit. It really depends on the fruit however. Some fruits are more delicate tasting and can’t handle quite as much vinegar. Hope that helps!

  2. Jessica macpherson says:

    Is it possible to pasturize shrubs so they don’t have to refrigeated? Would the flavor change?

    • Yes it is totally possible to bring shrub syrups up to pastuization temps. Depending on how much vinegar and/or sugar you use shrubs don’t really have to be refrigerated. Vinegar and sugar are both pretty heavy preservatives. I like to keep mine refrigerated because it keeps the taste fresher longer, rather than because it’s unsafe.

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