Make the most of your seasonal strawberries with this delicious Vanilla Strawberry Shrub Syrup! Overripe strawberries, apple cider vinegar, sugar and vanilla are all you need for this bright, pick-me-up drinking vinegar recipe for a hot summer day!
>>(PIN IT FOR LATER)<<
Imagine you’re an overripe strawberry, sitting in your punnet in the grocery store, kept company by a few other slightly overripe strawberries. You watch as people pick you up, make a face, and then put you back down. Sure, you may not be as perky as the young’uns anymore, maybe a little soft around the belly, and your skin a little darker, but you still got the goods, baby. Oh yes, you do.
And rejection hurts.
But today, I’m here to tell you that you need not fear anymore! I’ve got just the recipe that’ll make those people seek you and your overripe brothers and sisters out. This recipe doesn’t care that you’re a little mushy, in fact this recipe thinks you’re even sweeter for it. So move over, all you young, perky, tart ones, this Vanilla Strawberry Shrub Syrup is here for the ones with experience.
Shrubs (or drinking vinegars) are my new obsession this summer! No, I don’t mean that bush in your garden. I’m talking Fruit Shrubs. Or specifically, Vanilla Strawberry Shrub Syrup in this case. Before I get to the recipe, let me ask you a quick question. When you buy food produce, do you ever go for the slightly bruised ones? The ones that are a little softer and darker, but are also more fragrant and flavorful. This vanilla strawberry shrub recipe is going to give those overripe strawberries a very happy ending!
So what’s a fruit shrub?
It’s a sweet, vinegary fruit syrup that’s going to light up all your senses when you drink it! It’s basically drinking vinegar. The vinegar gives it that acid component, and makes it an incredibly refreshing pick-me-up drink on a hot summer day. Fruit shrubs have a long and storied history, and their initial purpose was to preserve seasonal fruits long past their prime days. Now that summer and a bounty of fruits are upon us, this drinking vinegar recipe is all you’re going to need to make the best use of all those fruits!
The keys to a good fruit shrub are sweet, overripe fruits and a great vinegar base. However, not all fruits work as effectively as a shrub syrup. Berries and stone fruits like cherries, peaches, plums, apricots are my favorite. But I’ve also had success with other fruits with strong flavors like pineapple, kiwifruit, and even oranges.
So go ahead and try different combinations of fruit and vinegar and see what works best for you. I’ve got a few shrub recipes to share with you before the summer is out. But in the meantime, let’s talk about this vanilla strawberry shrub syrup – hands down, the best drink that you’re going to taste this summer! I’m not exaggerating 🙂 . My fridge is stocked up with fruit shrubs these days, and the first thing Mr K mentions as he walks in through the door every evening is “fruit shrub”. I’m starting to think he might love his vanilla strawberry shrub more than me.
Can’t blame him though. With this heat wave that’s rolling around, there’s nothing that’ll be as intensely flavorful and refreshing as a fruit shrub!
Â
With this amazing fruit shrub recipe, your can use your summer fruits without letting them go to waste! Don’t throw away or ignore those beautiful fruits that are just a little over their prime… food wastage is a huge problem all over the world (over 40% of all food produce is thrown away each year in the US!!), and this is incredibly heartbreaking when there are kids dying of hunger all around the world!
You can help by donating money to the cause #FORFOODAGAINSTHUNGER, to make sure Action Against Hunger can help prevent food wastage, promote food security, and to make sure fewer kids go hungry every day!
Â
And like I said, since this drinking vinegar is made with sugar and vinegar (obviously), they have great staying power. It even gets better with time as the vinegar and the sweetness have had time to mingle. I’ve kept these fruit shrub syrups in sterilized air-tight jars for up to a month with no issues! But I prefer to keep them bottled in smaller jars, so that I can use them one at a time.
With this vanilla strawberry shrub syrup, I used strawberries that are overripe, look a little beat up, and not quite as pretty or shiny to photograph. I used empty vanilla pods to infuse these strawberries with vanilla flavor (another great way to use up something that could go to waste – alternatively, you could use fresh vanilla beans or extract as well). I thought about mixing the final syrup with balsamic vinegar (since that’s a classic flavor combo), but I wanted to keep that beautiful red color of the syrup, so I went with good quality apple cider vinegar in the end.
There are two ways to make a shrub –Â the hot method and the cold method.
The hot method involves cooking the fruit and sugar together to form a syrup.
With the cold method, the chopped fruits and sugar are “marinated” together to allow the sugar to extract the fruit juices more naturally.
Which is the better way of making Fruit Shrubs?
Personally, I prefer the cold method. It does take longer but I love the results much better. The resulting flavors are much fresher, cleaner and crisp in this vanilla strawberry shrub syrup, or any other fruit shrub syrup that you make with the cold method.
Can you infuse flavor?
YES, YOU CAN! Here I went with a simple flavor combination of strawberries and vanilla. You can use fresh basil or thyme (LOVE those flavor combinations) for a warm herb flavor, or just add a touch of balsamic vinegar for another great depth of flavor.
Or maybe even some orange or lemon rinds or black pepper? I mean why not? 🙂
Â
When you serve this drink to your guests at the next party, the first thing that’ll go through their minds is – wow, what in the world just hit me? And then the second thing is – I’d love to have some more of that!
The strawberry flavor in this drinking vinegar is so pronounced and fresh and sweet, but that one flavor profile that’s ever so prominent through out this drink is that of vinegar! The vinegar lends an almost effervescent quality to this vanilla strawberry shrub without ever overpowering the fresh Strawberry flavor.
We have enjoyed this fruit shrub in so many ways – just mixed with ice cold water, or chilled club soda, and even with some vodka and/or cava for an amazing cocktail (say hello to your new Mimosa obsession!). You could even use this beautiful fruit shrub syrup as a sweet salad dressing (neat- not diluted)!
However you drink this vanilla strawberry shrub, you’re going to absolutely love the flavors. So go ahead and take your summer sodas and cocktails to the next levels with this awesome drinking vinegar recipe!
>>(PIN IT FOR LATER)<<
- 1.5 lbs overripe strawberries, cut into chunks
- 1.25 cups of granulated white sugar
- 1 leftover vanilla pod
- 1.25 cups of good quality apple cider vinegar
- Place the strawberries in a large glass dish (with a lid). Cut the vanilla bean pod into pieces and add it to the strawberries. Alternatively, add about 1 tbsp good quality vanilla bean paste or extract.
- Sprinkle the sugar on top and mix it well with the strawberries.
- Seal with the lid and refrigerate for about 2 days - allowing the fruit juices to be drawn out by the sugar.
- Next, strain the fruit juices from the fruit chunks. There'll be undissolved sugar at the bottom of the dish (you will need this as well). To strain, transfer the fruit pieces on to a clean cheesecake cloth, and squeeze gently to release any extra juice stored in the fruits (do not squeeze out pulp). Add this juice back into the strawberry syrup in the dish and the settled sugar.
- Add the apple cider vinegar to the strawberry syrup. Mix well until the sugar dissolves.
- Strain through a very fine sieve into a sterilized glass bottle.
- You could use it immediately, but the vinegar taste will be more pronounced then. Leave the shrub for a few days (about 3 days) to let the vinegar flavor slowly mellow down - it will continue to mellow down the longer you keep it, until it reaches a nice balance between sweet and sour (usually about 5 days). Give the bottle a shake everyday, to ensure the shrub is mixing well with the vinegar.
- Mix the syrup with ice cold water or soda water or alcohol in a 1:2 ratio for a refreshing drink. Adjust to your preference. Enjoy!
What kind of fruit would you love to use to make your next fruit shrub?
If you liked this vanilla strawberry shrub syrup (drinking vinegar) recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER,INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too.
Â
Â
Â
Â
I’ll be sharing my recipe over at –
FoodieFriDIY   |   Friday Favorites   |   Fiesta Fridays   |   Saucy Saturdays
Never in my life have I heard of such imaginative and creative recipes as yours. I’m always in awe of your creations – time and time again they are a delight. I cannot wait to try this one.
Nice!! Never used apple cider vinegar, but I have heard it helps you lose flab too. And strawberries!! who wouldn’t want this? Pinning!
Thank you S! 🙂 Yes Apple Cider vinegar has great health benefits too! But usually only the unfiltered apple cider vinegar that has the mother in it. You can choose either for this shrub 🙂 The unfiltered will have a cloudier end result, and the filtered will give you a clearer result.
ooooooooooooooooh. I love this as a summer refresher or as a cocktail base! You are awesome!
Thank you Jessie! I love Shrub syrups too 😀 I’ve made some more flavor combos that need to make it to the blog 🙂
I love this Dini and was so relieved when you finally said that I could put vodka or cava in it! Whew! What determines if an apple cider is of good quality? I use a brand for making dressing but I don’t know if it’s better than the next one?
Hi Julie! 😀 They taste amazing with alcohol – really bumps up your cocktail game!
You could use a unfiltered Apple cider vinegar (with the mother), but the syrup will be less clear, and the flavor will continue to change and adapt as the properties of the mother might change (which is normal and interesting!) Plus it does have the added health benefits. I do use a very fine sieve (or nut milk bag) to filter the final syrup to get it as clear as possible – just because I like it clear.
I have used an organic filtered apple cider vinegar as well because it has been pasteurized, and maintains the clear color of the syrup. BUT you can use any filtered apple cider vinegar from a brand that you trust! In terms of taste for this, you can use whichever apple cider vinegar you have at hand 🙂
Thanks Dini!