Autumn has arrived, and I couldn’t be more excited. Like many food and drink bloggers, my enthusiasm for the seasons often revolves around the abundance of fresh fruits and veggies. In the case of fall it’s apples . . . always apples. Apple pie, apple slaw, apple cider, and of course this apple shrub!! This stuff is magical I tell you. I can’t wait to use it in a cocktail!!
You’re welcome to use your favorite type of apple for this recipe. Just keep in mind that the sweetness of apples can vary quite a bit. I chose fuji, as I feel they are fairly balanced between tart and sweet. The standard shrub ratio is equal parts fruit, sugar, and vinegar. However, if you happen to choose a sweet variety of apple, maybe try cutting back the sugar a bit. Likewise, if your apples are extra tart, try increasing the sugar. As I always say, feel free to adjust your to suit your taste.
It’s been over a year since I made my last shrub. Far too long if you ask me.
Start by coring and grating your apples. This will help with the maceration process.
Add the grated apples to a non-reactive mixing bowl, add the sugar and stir to combine. Cover the bowl with plastic wrap and place in the fridge. Let the mixture sit for at least 24 hours.
While it sits the sugar will extract the juice from the fruit, creating a rich apple syrup.
Remove from the refrigerator and add the vinegar. Give the mixture a good stir so that all sugar is dissolved. Next, strain the mixture through a fine mesh strainer or cheesecloth. Make sure you press firmly on the apple to remove every last bit of shrubby goodness! I actually used my hands to squeeze the grated apple as tight as possible. This is where cheesecloth would come in handy.
That’s it – your shrub is officially complete! Pour into a jar and seal.
The coolest thing about shrubs are that the flavors will continue to develop as time passes. The vinegar will mellow and new flavors will emerge. I told you they were magical!
- 1 cup shredded apples (I used fuji)
- 1 cup sugar
- 1 cup apple cider vinegar
- Core and grate your apples.
- Add the grated apples to a non-reactive mixing bowl, add the sugar and stir to combine.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours.
- Remove from the refrigerator and add the vinegar. Give the mixture a good stir so that all sugar is dissolved.
- Strain the mixture through a fine mesh strainer or cheesecloth. Firmly squeeze the shredded apple to extract every last bit of liquid.
- Pour into a jar and seal.
(images by HonestlyYUM)