Why Kombucha Shrubs Are Perfect For Autumn

When the hedgerows are heavy with fruit - hawthorn, sloe, rosehip, crabapple, or even the last of the autumn berries - it’s the perfect time to turn them into a tangy, gut-loving shrub or syrup.

A shrub (sometimes called a drinking vinegar) is a fermented syrup made from fruit, sugar, and vinegar. Traditionally made with apple cider vinegar (ACV), it delivers a delicious balance of sweet and sharp that mixes beautifully with sparkling water, soda, or even gin.

If you prefer a syrup rather than a vinegar-based shrub, simply skip the vinegar step - you’ll end up with a rich, fruity cordial that’s as good drizzled over yoghurt as it is stirred into sparkling water.

And for anyone who’s accidentally let their kombucha brew a little too long (hello, kombucha vinegar!), this recipe is also a brilliant way to put that tangy liquid to good use.

How to Make a Kombucha Shrub

Ingredients

• Any juicy fruit of your choice (mixed berries work wonderfully).
• Per 100g of fruit:
  • 75g good-quality cane or caster sugar.
  • 60–80ml of mature kombucha vinegar (or substitute with ACV).

Steps

1. Prep Your Fruit

   • Rinse your fruit and shake off any excess water.
   • Weigh the fruit using a bowl. Subtract the weight of the bowl to get the net fruit weight.

2. Mash and Sweeten

   • Lightly mash the fruit in a bowl to release its juices.
   • Add 75g of sugar for every 100g of fruit (adjust to taste). Stir thoroughly to dissolve as much sugar as possible.

3. Fermentation Time

   • Transfer the fruit-sugar mixture into a glass jar with a lid. Leave it to ferment on your kitchen counter for a minimum of 3–5 days, stirring daily with a clean utensil. I often leave mine to ferment longer (several weeks) for a more mellow flavour.

4. Strain and Add Vinegar

   • Once the mixture is ready (or when you can’t resist the aroma any longer), strain out the fruit pulp and seeds using a sieve or muslin.
     If you want a syrup, just bottle it and pop it in the fridge.
   • To make a shrub, add kombucha vinegar (or ACV) to the syrup. Start with 50–60ml per 100g of fruit and adjust to taste. The vinegar brings a sophisticated tang to the sweetness of the syrup.

5. Mix, Store, and Enjoy

   • Use your shrub/syrup as a cordial: Mix 1 part with 3 parts sparkling water for a refreshing, bubbly drink.
   • Store your shrub/syrup in the fridge, and burp the jar regularly to release pressure.

Pro Tip: If you’re using ACV, the higher acidity makes your shrub a bit more shelf-stable, but refrigeration is still recommended.

Shrub Variations to Try

The beauty of shrubs lies in their versatility. Beyond the classic berry shrub, you can experiment with:

• Peach and Clove: Sweet, spiced goodness.
• Carrot, Orange, and Cardamom: A vibrant, earthy twist.
• Beetroot and Pomegranate: A bold and slightly tart flavour profile.

Why Kombucha Shrubs Are Perfect for Dry January

Dry January is all about discovering exciting alternatives to your usual tipples, and a kombucha shrub fits the bill perfectly. It’s:

• Alcohol-Free: A fizzy treat without the buzz.
• Flavourful: Layers of sweetness and tang that rival any cocktail.
• Healthy: Packed with gut-friendly probiotics (thanks to the fermentation process and the addition of live cultures through ACV or Kombucha).

Whether you’re hosting a gathering or simply want something fun to sip on after work, a kombucha shrub is the perfect way to keep your beverage game strong.

Cheers to the Art of Fermentation!

Have you tried making a shrub before? Share your creations and let us know your favourite flavour combinations.