Apple Shrub Recipe
By Amanda Paa – Updated April 12, 2026
Transform grated apples into a delicious apple shrub, fermented with apple cider vinegar to become a lightly tart and sweet syrup. Use it in cocktails and mocktails for elevated flavor - goes especially well with bourbon.
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I recently picked up a bushel of local SweeTango apples from my favorite orchard because I was working on developing this deliciously moist sourdough apple donut cake. I had plenty of leftover apples, so I made this Apple Shrub, a zingy rendition of apple cider!
Fruit shrubs, a fermented sweet and sour drinking tonic, are made today the same way as they were in the colonial days, when lack of refrigeration required creativity to enjoy ripe fruit even during the cold winters. They aren’t difficult to make, and I find to quench my thirst exceptionally well. especially hydrating.
Shrub syrups are truly delicious, they’re lightly tangy and sweet, adding a layered complexity to whatever they’re mixed with. Simply grate the fruit, mix it with a vinegar/sugar solution, and let it sit for a few days. It’s an easy way to preserve apples, in addition to my homemade apple butter that I can each fall.
After 3 days tucked away in the refrigerator, it turned into this sweet and tangy simple syrup, with the brightest apple flavor ever.
With the juicy, crisp flavor of the apples and subtle tartness from the cider vinegar, it’s fantastic in a bourbon or whiskey cocktail. When you’re looking for something to warm up you by the fire, there are plenty of hot toddy’s that could be made.
Here’s what the steps look like:
Yield: 12 ounces
Ingredients
- 1 1/4 cups grated SweeTango or Honeycrisp apples
- 3/4 cup organic cane sugar
- 1 cup raw apple cider vinegar
Instructions
- Add apples, sugar, and apple cider vinegar to a glass mason jar. Attach jar cover tightly and shake liberally.
- Refrigerate and let sit for 2-3 days.
- Remove from refrigerator and strain juice into a large bowl, then squeeze remaining juice out of apples using a colander.
- Pour juice into a glass container and keep refrigerated. Use in cocktails and mocktails. Will stay good for up to 4 months if stored properly in refrigerator.
Notes
Typically the fruit/sugar ration in shrubs is 1:1, but because the apples were so naturally sweet, I went lighter on the sugar.
Did you make this?
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October 13, 2015
Paige
November 3, 2025
I’m excited to try this! I’m wondering if you can sub brown sugar for a richer flavor – will it achieve the same effect? Cheers!
Amanda Paa
November 3, 2025
You bet!
Mattie
January 29, 2025
SO good and SO easy. I will absolutely make this again.
Cindy
August 23, 2023
Thank you for this recipe. We make it with Granny Smith apples, a hand crushed cinnamon stick and have reduced the sugar to half a cup, yup we love this shrub a bit tangy 😉 but it’s so refreshing. Great with soda or tonic water and we love using it with vodka and tonic, a great summer cocktail we’ve nicknamed apple pie lol.
Definitely 6+ stars from us
Cindy & Darren New Zealand
Amanda Paa
August 23, 2023
So glad you enjoy the shrub! That cocktail sounds lovely, too.
Amy
September 25, 2022
Yum! So glad I ran across this recipe! I’ve got some apples in my little orchard that want picking. I’m going to make some of them into this! Can’t wait!! Thanks!
Amanda Paa
September 25, 2022
so jealous that you have a little orchard! enjoy the shrub. :)
Vanessa
February 13, 2021
Thanks for sharing! Does it freeze well?
Suzanne
February 13, 2021
This looks so good! What a fun sweet drink to make when you want to drink something healthy too!
Gracie
March 5, 2018
Hello,
Was this supposed to ferment on the counter first to turn into a shrub? I followed the directions, mixing and putting immediately into the fridge, this would not ferment if refrigerated immediately right? Then I took it out and strained it and tried it. It burned terribly..and I was coughing and coughing. It is straight apple cider vinegar with a stronger apple flavor and sugared…. It burned awful! I would appreciate your insight into this… I made a huge batch and used my organic sugar which is so expensive and I can not use this now unless you can help me, thank-you!
amandapaa
March 5, 2018
Hi Gracie!
It needs to ferment for about 4 days in the refrigerator.
Shrubs are naturally very tangy and strong, and should be mixed with soda water, or juice. For example, I use 2 tablespoons shrub to one 6 ounce glass of hot tea.
They are not meant to drink straight.
Gracie
March 5, 2018
Oh boy, I drank it straight-no wonder I coughed and hacked!! Well now I will make some tea and add it. Haha Thank-you for your quick reply!
Kimberly
October 23, 2017
Amandapaa,
I’m so going to do this!
I’ve never heard of a shrub before, but
My tastebuds are tingling😁
Thanks for sharing this recipe and your beautiful photos!
amandapaa
October 23, 2017
i love making cocktails with shrubs! enjoy. xo
Dary
January 12, 2017
I love your vintage corning ware :)
amandapaa
January 13, 2017
oh thank you! i found it at an antique shop.
Donald
November 29, 2016
I was wondering if you could use blueberries or figs instead of apples? I have never had a shrub before and it does sound interesting. I would like to try it in different dishes as well.
amandapaa
November 29, 2016
Yes! Here is a recipe for a blueberry shrub, no-heat similar to this to preserve all the health benefits. http://foodinjars.com/2012/08/drink-week-blueberry-ginger-shrub/
marla
October 23, 2015
OMG love this!!
kristie {birch and wild}
October 15, 2015
I have never had a shrub before, but if I am going to have one, it will for sure be made of apple! My favorite fruit :) I love this!
Amanda Paa
October 15, 2015
I think it would totally be your thing Kristie. And I’m sure you have wonderful local apples where you are! I like it because it’s much less finicky than kombucha too.
Christine // my natural kitchen
October 14, 2015
Love this so much, Amanda! I had no idea that making a shrub would be so doable. My counter is full of local apples right now, I’m excited to get this started and can’t wait to enjoy it with a cocktail soon! xo
Karen @ The Food Charlatan
October 14, 2015
Love these photos Amanda! Those apples look perfectly crisp!
Amanda Paa
October 14, 2015
thanks Karen. apples straight from the orchard are definitely the best. nothing like that crispness!
Hannah | The Swirling Spoon
October 14, 2015
Shrub, hey? Never heard of it! BUT I WANT IT! I’m so intrigued by this recipe. So it’s basically like… a semi-fermented fruit syrup?! I need to try this stat! And those apples are the prettiest apples I ever did see! xx
Amanda Paa
October 14, 2015
yes, a cold-pressed, semi-fermented fruit syrup is a great way to describe a shrub! they are also a digestive tonic, so good for the gut too. :) xo
Karen @ Seasonal Cravings
October 13, 2015
This looks so interesting. I would love to try this since we have a ton of fresh picked Honeycrisp apples. Mine will be made into a cocktail for sure!
Amy | Club Narwhal
October 13, 2015
This sounds amazing! I’ve never heard of this but love the idea. And your Alaska trip sounds wonderful–now I’m craving salmon ;)
Danae @ Recipe Runner
October 13, 2015
All of those berries you were introduced to in Alaska sound amazing! I can just imagine picking them and snacking away on them the whole time. This shrub sounds so perfect for fall. I’ve never made one, but am inspired to give it a try!
Abby @ The Frosted Vegan
October 13, 2015
I’ve been seeing shrubs everywhere, but your apple variation is making me think I need to just get on with it and make one already :) I love the stories of sharing drinks and food with locals, we can learn so much from others and they way they live life through food! xo
Mandy @Mandy's Recipe Box
October 13, 2015
How interesting! And your photos are absolutely gorgeous.
Kellie @ The Suburban Soapbox
October 13, 2015
I’ve never made a shrub…I’m just learning what they are. But this one with my fave SweeTango apples is, I’m sure totally amazing!!!