This is why I love summer. Juicy, drippy, sticky, delicious peaches that you can’t help but eat by the basketful. WHY CAN’T IT BE PEACH SEASON FOREVER?! My love for peaches runs deep. Starting in early childhood when we would eat them at the cottage for every breakfast with freshly picked raspberries and wild blueberries. ahhh, those summer days.
And so, this summer I give you a Peach Honey Rosemary Shrub recipe that is basically everything I ever want in a drink. Shrubs are sweet and tangy vinegar drinks that can be used to make cocktails and mocktails. They are incredibly easy to make with their only downfall being you need to let them sit for a couple of days for the flavours to really infuse into the honey and vinegar. Patience young grasshopper!
Are you ready to give it a go?
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Look at that honey! Isn’t it beautiful!? It is one of my favourite creamy, wildflower honey’s from Canada- Peace River Organic Honey. I love making my shrubs with honey instead of regular ol’ sugar even though it is more expensive. I have yet to try a coconut sugar or other sugar alternative for shrubs so if you have before let me know in the comments. I would love to know how it turned out!
Reasons why I love shrubs and you should too:
- they are sweet
- they are tangy
- they are actually good for you!- apple cider vinegar elixir to help with digestion and whatever else apple cider vinegar is good for!
- they preserve my absolute favourite fruits
- they make great mocktails! (and also cocktails but I usually roll with the mocktails)
- they are customizable
- they look fancy when you make drinks from them but really require basically zero effort
- they are pure summer magic!
Looking for more shrub recipes? Try these:
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Peach Honey Rosemary Shrub
A sweet and tart summer elixir that preserves one of summers best fruits- peaches!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1/2 litre
- Category: Beverage
- Method: preserving
- Cuisine: Paleo, gluten free, refined sugar free
4 cups chopped peaches
1 sprig rosemary, chopped
1 cup honey
1/4 cup-1/2 cup apple cider vinegar
Add the chopped peaches and rosemary to a large clean jar. Pour the honey over the fruit and mash together. Let the fruit sit for 1-3 day in the fridge shaking daily.
After you have let the fruit sit, strain through a fine mesh sieve and add your apple cider vinegar, starting with 1/4 cup and adding more to taste. The apple cider vinegar will mellow out over time.
When you are ready to serve, top with soda water, chopped fresh peaches and a sprig of rosemary! Enjoy!
*The honey step can be left on the counter instead of the fridge however, it has been so hot here I thought it would be better to just leave it in the fridge.
**If you are using a jar with a metal lid use a piece of parchment between the lid and bottle. The apple cider vinegar reacts with the metal and it will turn black if you don’t.
***Use the measures as estimates and experiment with whatever fruit and herbs you have on hand!
Keywords: shrub, cocktail, mocktail, peach, rosemary, honey