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Strawberry-Rhubarb Shrub

A delicious traditional syrup to preserve fruits - use to make sodas, cocktails, and more
Course Drinks
Servings 16 oz


Shrub syrup

  • ½ pound rhubarb (225g)
  • ½ pound strawberries (225g)
  • ½ cup honey (170g)
  • ¾ cup apple cider vinegar (170ml)

for a soda

  • 1 ½ oz shrub syrup (44ml)
  • 8 oz seltzer (235ml)

for a cocktail

  • 1 ½ oz shrub syrup (44ml)
  • 1 ½ oz gin (44ml)
  • ½ oz lime juice (14ml)
  • lime wedge
  • seltzer


Make shrub

  • Clean and chop rhubarb and strawberries. Place in a quart jar or other container.
  • Top fruit with honey. Allow to macerate at room temperature, uncovered, for several hours. Cover jar with an airtight lid and shake well. Place in the fridge for at least 24 hours.
  • Add vinegar to the macerated fruit. Refrigerate for at least 24 hours or up to 3 days to allow the vinegar to take on the flavor of the fruit.
  • Strain fruit from syrup using a fine-mesh strainer. At this point the fruit has given all it has to give, so it can be discarded. Store shrub in the fridge. 

To make a soda

  • Place shrub syrup in a glass with ice. Top with seltzer. Stir to combine. Garnish with a lime wedge and strawberry slice

To make a cocktail

  • Fill a cocktail shaker with ice. Add shrub syrup, gin, and lime juice. Shake well to chill and emulsify. Strain into an ice-filled rocks glass. Top with seltzer and garnish with lime wedge and strawberry slice. Serve.
Keyword drinks, rhubarb, shrub
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