Rosemary-Tangelo Shrub

Rosemary-Tangelo Shrub
  • Yield:makes 2 1/2 cups
  • Active time:10 minutes
  • Total time:6-8 days
  • Rated: 5.0
This recipe appears in:
Make This Now: Rosemary-Tangelo Shrub

Photograph: Elana Lepkowski

This slightly savory shrub has woodsy rosemary flavors and a hint of citrus. It's great over ice with gin and a bit of seltzer, but it's also refreshing without the booze.

About the Author: Elana Lepkowski is a Los Angeles based mixologist who photographs and shares her cocktail recipes at You can find her on Instagram and Twitter as @stirandstrain documenting what she drank last night and occasionally a picture of her dog.


  • 6 (5-inch long) sprigs rosemary
  • 1 cup sugar
  • 1 cup freshly squeezed tangelo juice from approximately 4 medium sized tangelos
  • 1 cup apple cider vinegar


  1. 1.

    Combine rosemary sprigs and sugar in a bowl, cover with plastic wrap and let sit at least 8 hours or up to overnight.

  2. 2.

    Add juice to the bowl and stir to help start to dissolve sugar. Let sit, covered, overnight, occasionally stirring. Pour mixture through a fine mesh strainer into a bowl, add vinegar and stir to combine, then transfer to a bottle or airtight container using a funnel. Seal and store in fridge. After 3 days, start tasting for desired flavor: the shrub will mellow the longer the vinegar sits with the juice and rosemary essence. After 5 or 6 days, shrub should be ready to use.

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