The delicate flavor of peaches is complemented by apple cider vinegar in this tangy shrub syrup. Serve it with white rum or simply add it to seltzer.
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About This Recipe
|Yield:||makes about 4 cups|
|Active time:||20 minutes|
|Total time:||3 to 5 days|
|Special equipment:||sieve, resealable bottle|
|This recipe appears in:||Cocktail 101: More Complex Shrub Syrups|
- 4 medium peaches (about 1 pound)
- 1 cup sugar
- 1/3 cup grated fresh ginger
- 1 3/4 cups white balsamic vinegar
- 1/2 cup apple cider vinegar
Remove pits from peaches and mash in a medium-sized bowl. Add sugar
and ginger, stir well. Cover and refrigerate overnight.
Press peach mixture through a fine-mesh sieve into a clean medium-sized bowl. Discard peach solids. Add both vinegars to peach juices. Whisk to combine. Pour through funnel into clean bottle. Seal bottle and shake vigorously. Store in refrigerator for 3 to 5 days, shaking periodically to help dissolve sugar. Once sugar has dissolved, serve with seltzer or white rum. Shrub can be stored for several months in refrigerator.