Lavender Peach Shrub Syrup
User Reviews
5.0
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Prep Time
50 mins
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Additional Time
2 d
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Total Time
2 d 50 mins
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Servings
6 servings
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Calories
219 kcal
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Cuisine
European, North American, American
Lavender Peach Shrub Syrup
This sweet, fruity, tangy and floral Lavender Peach Shrub Syrup is a great way to use up bruised, overripe peaches. Mix with ice cold water for a refreshing, non-alcoholic summer drink, or with some vodka or tequila for a delicious cocktail, or with some champagne for a wonderful mimosa!EASY - Super easy recipe! I made a double batch of this syrup (two bottles), but feel free to make just 1 batch or double or triple the batch too!US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Some variations are ok for this recipe. Please note that there are several days of inactive time in this recipe, so it must be made at least 6 days before you need it for best results.
Ingredients
- 680 g overripe pitted peaches cut into chunks, 1.5 lbs
- 250 g granulated white sugar preferably cane sugar, 1¼ cups
- 3 tbsp dried culinary lavender
- 300 ml good quality apple cider vinegar 1¼ cups
Instructions
- Chop the peaches into rough cubes and place them in a large glass dish (with a lid). Sprinkle the sugar and lavender on top and mix well with the peaches.
- Seal with the lid and refrigerate for about 2 days - to let the fruit juices be extracted by the sugar and for the fruits to soften.
- Next, strain the fruit syrup from the fruit chunks. To strain, transfer the fruit pieces on to a clean cheesecake cloth, and gently squeeze to release any extra juice stored in the fruits (do not squeeze out pulp).
- Place this peach syrup in a jar or bottle. Also scrape any leftover sugar in the large dish into the peach syrup as well.
- Add the apple cider vinegar to the peach syrup. Mix well until the sugar dissolves.
- Strain through a very fine sieve into a clean, dry bottle. The taste should be sweet and sharp.
- You could use it immediately, but the vinegar taste will be more pronounced at the beginning. Leave the shrub for a few days (about 4 - 7 days) to let the vinegar flavor slowly mellow out - it will continue to mellow out the longer you keep it, until it reaches a nice balance between sweet and sour (usually about 7 days). Give the bottle a shake everyday, to ensure the shrub is mixing well with the vinegar.
- Mix the syrup with ice cold water or soda water or alcohol in a 1:2 ratio for a refreshing drink (100 mL + 200 mL soda). Adjust to your preference. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 100mL | |
| Calories | 219kcal | 11% |
| Carbohydrates | 53g | 18% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 18mg | 1% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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