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Strawberry Balsamic Shrub


Author The Little Epicurean


  • 1 1/2 cups strawberries, hulled and sliced
  • 1 cup granulated sugar
  • 3/4 cup apple cider vinegar
  • 1/4 cup balsamic vinegar

Strawberry Balsamic Shrub Mocktail:

  • 1 oz strawberry balsamic shrub syrup
  • 4-5 oz chilled sparkling water, or club soda


  1. Muddle together strawberries and sugar in a large pitcher or mason jar. Allow mixture to sit for 5 minutes. Stir in apple cider vinegar and balsamic vinegar. Cover and let mixture steep in the fridge for 2 days. Strain out strawberry bits and discard. Store syrup in the fridge until ready to use. 

Strawberry Balsamic Shrub Mocktail:

  1. Add 1 oz shrub syrup to a serving glass filled with ice. Top with chilled sparkling water. Stir to combine. Garnish with fresh strawberries, if desired. Enjoy immediately. 

Recipe Notes

  • I prefer to use organic, raw, unfiltered apple cider vinegar "with the mother." Favorite brand to use is Bragg.
  • Both traditional balsamic vinegar and the thicker balsamic vinegar glaze can be used interchangeably in this recipe. 
  • The longer the shrub steeps in the fridge, the "mellow" and less tart the vinegar flavor will be.