This sweet, fruity, tangy and floral Lavender Peach Shrub Syrup is a great way to use up bruised, overripe peaches. Mix with ice cold water for a refreshing, non-alcoholic summer drink, or with some vodka or tequila for a delicious cocktail, or with some champagne for a wonderful mimosa!EASY - Super easy recipe! I made a double batch of this syrup (two bottles), but feel free to make just 1 batch or double or triple the batch too!US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Some variations are ok for this recipe. Please note that there are several days of inactive time in this recipe, so it must be made at least 6 days before you need it for best results.
680goverripe pitted peachescut into chunks, 1.5 lbs
250ggranulated white sugarpreferably cane sugar, 1¼ cups
3tbspdried culinary lavender
300mlgood quality apple cider vinegar1¼ cups
Instructions
Chop the peaches into rough cubes and place them in a large glass dish (with a lid). Sprinkle the sugar and lavender on top and mix well with the peaches.
680 g overripe pitted peaches, 250 g granulated white sugar, 3 tbsp dried culinary lavender
Seal with the lid and refrigerate for about 2 days - to let the fruit juices be extracted by the sugar and for the fruits to soften.
Next, strain the fruit syrup from the fruit chunks. To strain, transfer the fruit pieces on to a clean cheesecake cloth, and gently squeeze to release any extra juice stored in the fruits (do not squeeze out pulp).
Place this peach syrup in a jar or bottle. Also scrape any leftover sugar in the large dish into the peach syrup as well.
Add the apple cider vinegar to the peach syrup. Mix well until the sugar dissolves.
300 ml good quality apple cider vinegar
Strain through a very fine sieve into a clean, dry bottle. The taste should be sweet and sharp.
You could use it immediately, but the vinegar taste will be more pronounced at the beginning. Leave the shrub for a few days (about 4 - 7 days) to let the vinegar flavor slowly mellow out - it will continue to mellow out the longer you keep it, until it reaches a nice balance between sweet and sour (usually about 7 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 (100 mL + 200 mL soda). Adjust to your preference. Enjoy!