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The 2014 Farmers Almanac
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Drink Your Vinegar

Drink Your Vinegar

Drinking vinegars — also called shrub syrups – have been around for centuries. In the ancient Middle East shrub syrups (called sharāb) were created as a means to purify water through the addition of vinegar. Early European sailors brought mixtures of alcohol and citrus fruit on board ship to help prevent scurvy, but it wasn’t until settlers began to colonize America that the shrub syrups we are familiar with today became commonplace. These combinations of fruit, vinegar, sweeteners and herbs are easy and fun to mix at home, and can be added to carbonated or still water, teas, and cocktails.

Vinegar is the base for all shrub syrups. Any vinegar containing at least five percent acetic acid may be used: try white, champagne, red wine, white wine, apple cider or balsamic vinegars. You can also experiment with coconut, cane, date, raisin, or rice vinegar.

Any fruit can be used to make shrub syrups — but you’ll want to be sure it pairs well with the vinegar you select. Fresh strawberries and balsamic vinegar are a popular match, for example, or blueberries and apple cider vinegar. Wine vinegars go well with stone fruit or apples, and don’t forget to try citrus fruits. It is not necessary to stick to just one type of fruit — be bold with your creations. You can also make more savory shrub syrups from tomatoes or celery.

A variety of sweeteners can be used to balance out the acidity of the shrub syrup. You don’t have to use granulated white sugar if you don’t want to — brown or raw or even coconut sugar are options, as are alternatives such as honey, stevia, or maple, birch, or agave syrup.

An aromatic herb or spice is often added to shrub syrups. Basil, rosemary, lemon verbena, and black or pink peppercorns are popular selections to put that special finish on your drinking vinegar.

Here is a basic cold process method for making a shrub syrup:
3 cups fresh fruit, peeled and cored (if necessary), washed and chopped
¼ cup fresh herbs, washed, chopped
1 cup sweetener (may be adjusted to taste)
1 cup vinegar

Wash two 1-pint mason jars, lids and rings in hot, soapy water, and thoroughly rinse. Sterilize the jars by placing them on a rack inside a large pot or boiling water canner. Cover the jars with water and boil for 10 minutes. Add the lids at the last minute.

In the meantime, wash and prepare the fruit and herbs. Place them together in a bowl and bruise them using a mortar or the back of a wooden spoon.

Remove the jars from the water and add the fruit and herbs. Measure out the sweetener into the jars and place the lids on the jars to seal tightly. Gently shake the contents to thoroughly combine, then allow the jars to sit at room temperature for 24 to 48 hours.

The final step is to remove the lids from the jars and add the vinegar to the fruit, herbs, and sugar. Gently mix the ingredients, then label them and place them in the fridge. Allow the jars to sit undisturbed for two to four weeks for best flavor. Before using, remove the jars from the fridge and strain the fruit and herbs through damp cheesecloth, reserving the shrub syrup. You can store your shrub syrup in a tightly sealed jar in the refrigerator for up to six months.

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7 comments

1 Debra Meade { 07.29.14 at 1:21 pm }

#JMac Vinegar will put acid back in your stomach that some medical conditions take out. It helps restore proper order. It is a natural way to bowel cleansing sessions also, so be careful.

2 Ronnie { 07.17.14 at 2:46 pm }

Interesting…I do like to have ACV (Apple cider vinegar), everyday. I recently started brewing homemade kombucha so some of these flavors ideas would be great for second ferment. Thanks:)

3 JMac { 07.16.14 at 5:52 pm }

And exactly what are the healthy benefits of drinking this concoction? I drink purified water and I am not particularly worried about preventing scurvy. Am I missing some benefit? When I lived in Houston, TX I would down a tablespoon of vinegar to keep mosquitoes from lighting on me.

4 Bonnie { 07.16.14 at 12:07 pm }

Is this syrup a diluted product that you add to water to make your drink or is it undiluted to be used as is?

5 brokenspokane { 07.16.14 at 11:34 am }

Wow! Two to four weeks to make a single quart of shrub syrup. I don’t drink enough fluids but I drink 3-4 large glasses of lemon-aid or ice-coffee during the day plus water at meals and I won’t say how much hot coffee my wife and I consume, but it numbers in the pots.

Two to four weeks seems like quite awhile considering how long the ice-tea or lemon-aid take to make.

Question; How did those early mid-eastern folks or 19th century farmers keep the syrup refrigerated until it was ready?

6 Dreighton Rosier { 07.16.14 at 10:48 am }

Question: Would Splenda work as a sugar substitute in this concept?

Comment: I remember seeing a (movie?) about Teddy Roosevelt on tv years ago. One scene had him in a hard liquor bar ordering a shot of vinegar. I do not recall if he said he had a health problem that prevented him from drinking alcohol or stated directly that it was for the health benefit.

7 Heidi { 07.14.14 at 5:06 pm }

I drink a glass of apple cider vinegar diluted with water and mixed with honey every day and feel great! So many health benefits. I mix equal parts vinegar and honey to very cold water and drink up. Tastes just like apple cider but with a tiny kick from the vinegar. I’m tempted to try mixing it with the fruit and herbs though after reading this. Thanks for the idea and information!

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