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Fruit Shrub

Print Makes about 1 (490 mL) jar

A shrub is a fruit syrup mixed with vinegar. Historically, shrubs were made as a way to preserve fruit to drink, mixed with soda or water. Today, with the addition of different vinegar's, sugars, spices and herbs, shrubs have become a way to preserve and enhance fruit's flavour. Use the shrub traditionally with soda water over ice or mix creatively into cocktails. Each sip will be reminiscent of an era when ingenuity surpassed the simple desire to preserve a summer's bounty. 

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 

Level of Ease:


Preserving Method:

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You Will Need:

  • 250 mL crushed fruit (such as strawberries, peaches, apricots, Concord grapes, plums, berries or cherries)

  • 250 g sugar

  • 1 - 490 mL preserving jar

  • 250 mL vinegar (such as unfiltered apple cider, balsamic, sherry or red wine vinegar) 


1. Combine crushed fruit and sugar in a 1-qt. (945 mL) preserving jar. Cover and shake to combine. Chill 1 to 3 days or until sugar dissolves and fruit releases its juice.

2. After 1 to 3 days, pour fruit mixture through a wire-mesh strainer into a 500 mL glass measuring cup, pressing with the back of a spoon to release as much juice as possible (about 175 mL); discard solids. Stir in vinegar. Transfer mixture to a 1-pt (490 mL) jar. Cover with lid and chill 2 weeks before serving.

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