A shrub is an old-school, vinegar-based fruit syrup used instead of citrus to add bright, concentrated flavor to drinks. Think of it as the ancestor of cocktails, mocktails, and sparkling water upgrades — tart, lightly sweet, and wildly refreshing.
This 3-ingredient blueberry shrub dates back more than 300 years, when people preserved fruit with vinegar and honey long before refrigeration existed. Known back then as drinking vinegar, shrubs were stirred into water (and later sparkling water) to create fizzy, flavorful drinks that felt special — and still do.
Fast-forward to now: shrubs are having a comeback because they’re easy, naturally sweetened, shelf-smart, and ridiculously good in everything from sparkling water to cocktails to kombucha.
This one? It’s bold, blueberry-forward, and takes about 10 minutes of hands-on time. No cooking. No fancy tools. Just mash, mix, wait, and sip.
Use fresh, undamaged fruit for best flavor and longest fridge life
Blueberries stain — wear an apron and use a deep jar
Taste after 24 hours and adjust with more honey or vinegar if needed
Bonus Savvy Tip
This shrub is magic in unexpected places:
Add it to a non-alcoholic aperitif
Splash it into a gin or vodka cocktail
Use it to flavor kombucha or water kefir
Drizzle a teaspoon over fresh berries or yogurt for a tangy pop
Ingredients
2 cups blueberries Wild blueberries are incredible if you can find them, but regular cultivated blueberries work perfectly. Frozen is fine if you plan to use the shrub within a week.
½ cup honey or maple syrup Honey is traditional; maple syrup is lovely. Cane sugar works for a modern spin. Molasses is an option but very strong.
½ cup apple cider vinegar Raw, unfiltered ACV with the “mother” gives the best flavor and benefits (Bragg’s is a classic).
Mash the berries
Add the blueberries to a clean wide-mouth jar. Mash thoroughly until they’re broken down and juicy. You want them fully macerated — this is where the flavor comes from.
Add sweetener + vinegar Pour in the honey (or maple syrup) and apple cider vinegar. Stir well to combine.
Rest and chill Seal the jar and place it in the refrigerator.
Minimum rest: 1 hour Ideal rest: 24 hours This gives the vinegar and honey time to fully absorb the blueberry flavor.
Strain Set a fine mesh strainer over a bowl or measuring cup. Pour the mixture through, pressing gently to extract all the liquid.
The liquid = blueberry shrub syrup The solids = compost, smoothies, yogurt, or chickens (if you’ve got them)
Store Transfer the syrup to a clean jar or bottle. Refrigerate for 2–6 weeks.
Recipe Note
How to Make a Blueberry Shrub Drink
Add 1–2 tablespoons shrub syrup to 1 cup sparkling water.
Stir gently and garnish with mint, lemon peel, or fresh blueberries.
That’s it. Instant fancy.
Optional: Add Aromatics
For a more complex shrub, add any of these before resting:
