Something Delicious, something Beautiful and something Vibrant.

March always feels like a bit of a shift—the light changes, the air feels different, and there’s a pull toward a slower, more intentional rhythm. This month, we’re leaning into small joys, whether it’s a local spot bringing a burst of fun to our days, scents that help us create beautiful little rituals, or simply soaking in the beauty of our coastal home as the season starts to turn.

What Are Shrubs?

If you’re looking for a way to enjoy the vibrant flavours of seasonal fruit year-round, learning how to make shrubs is the perfect solution. These fruit-infused syrups combine the sweet-tart balance of fruit, sugar, and vinegar into a versatile ingredient for drinks, dressings, and more. With roots in history and a resurgence in modern kitchens, shrubs are as delightful as they are practical.

Here’s everything you need to know to make your own shrub syrup, including tips, techniques, and a little bit of history to inspire you.

The word "shrub" comes from the Arabic word sharbah, meaning “a drink.” Historically, shrubs were created as a way to preserve fruit juices using vinegar’s natural acidity. Dating back to ancient Babylonians and Romans, shrubs later became staples for colonial sailors warding off scurvy, and they rose to popularity again during the Temperance movement as a non-alcoholic beverage option. Today, shrubs are cherished for their bold flavours and versatility in both non-alcoholic drinks and cocktails.

INGREDIENTS

• 500g soft fruit like strawberries or whatever you have
• ½ cup sugar (I like to use raw)
• ¼ cup apple cider vinegar

Traditional shrub recipes use a 1:1:1 ratio, I find that this method is more pleasing to the palate. Furthermore, I always taste to gage the flavour balance. You want the tartness of the vinegar without it being overpowering. You also want sweetness without it knocking your socks off. All fruit have different amount of sweetness, so adjust accordingly.

METHOD

• Place the fruit in a metal bowl and sprinkle the sugar over the top. Using a potato masher, mash the fruit and sugar. I find great pleasure in using my hands to squash the fruit into the sugar. If you choose harder fruit like apples or pineapple chop up finely in a food processor before adding to the bowl, or put through a juicer.
• Cover the bowl and refrigerate for 24 hours.
• Remove the bowl and strain the contents into a second bowl. Press fruit down into the strainer to get every drop you can.
• Add the vinegar and stir to mix. Taste test and adjust the sugar or vinegar to suit your taste.
• Pour into a sterilised bottle. I usually run mine through the dishwasher. That should be sufficient.
• Store in the refrigerator. Shrubs can be stored for months. I’ve had a grape shrub that I made last summer (12 months ago), and it is still good. Generally, I find the flavour is best if consumed with a month. And, yes, despite the sugar, despite the vinegar, a shrub can develop mould. So, when you open up your bottle, use a sharp eye and nose before using.

Whether you’re experimenting with seasonal fruits or looking for a unique addition to your pantry, shrubs are a fun, easy way to preserve nature’s bounty. From ancient history to modern kitchens, these tangy syrups are a timeless celebration of flavour.

Now it’s your turn! What fruit will you try in your first shrub? Share your creations and enjoy the sweet-tart goodness of this old-world favourite.

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