
Sip Into Dry January: Discover the Magic of Kombucha Shrubs
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If you're taking part in Dry January, you’re likely on the hunt for interesting, non-alcoholic drinks to enjoy. Enter the kombucha shrub—a sophisticated, tangy, and refreshing beverage that’s perfect for anyone who loves fermented drinks like kombucha or water kefir. This DIY fermented cordial is an ideal way to elevate your non-alcoholic game while also putting leftover kombucha vinegar to good use.
What is a Shrub?
A shrub, also known as a drinking vinegar, is a fermented syrup made from fruit, sugar, and vinegar. Traditionally made with apple cider vinegar (ACV), a shrub delivers a delicious balance of sweet and tangy flavours that mix beautifully with sparkling water to create a grown-up alternative to soda or cocktails.
For anyone who’s accidentally let their kombucha brew a little too long (hello, kombucha vinegar!), this recipe is a fun way to transform it into something delightful.
How to Make a Kombucha Shrub
Ingredients
- Any juicy fruit of your choice (mixed berries work wonderfully).
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Per 100g of fruit:
- 75g good-quality cane or caster sugar.
- 60–80ml of mature kombucha vinegar (or substitute with ACV).
Steps
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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.
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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.
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Fermentation Time
- Transfer the fruit-sugar mixture into a glass jar with a lid. Leave it to ferment on your kitchen counter for 3–5 days, stirring daily with a clean utensil.
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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.
- 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.
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Mix, Store, and Enjoy
- Use your shrub as a cordial: Mix 1 part shrub with 3 parts sparkling water for a refreshing, bubbly drink.
- Store your shrub 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).
Whether you’re hosting a Dry January 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 Dry January and the Art of Fermentation!
Have you tried making a shrub before? Share your creations and let us know your favourite flavour combinations.