Go Back

Elderberry Shrub

Elderberry shrub is a deep ruby, tangy concentrate made by steeping elderberries with raw apple cider vinegar and sugar until fruity and syrupy. After a 2-3 day refrigerating infusion, you strain and bottle it, then serve it over ice with soda for a refreshing late-summer sipper.
Print Recipe Pin Recipe
Prep Time 10 minutes
steeping (2-3 days) 3 days
Total Time 3 days 10 minutes
Servings: 16 servings
Course: Drink
Cuisine: American
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

Elderberry syrup base
  • 1 cup fresh or frozen elderberries Use whole berries for best ruby color; frozen works well.
  • 1 cup raw apple cider vinegar Keep raw for the characteristic tang.
  • 1 cup granulated sugar Dissolves into a concentrated syrup during steeping.
  • sparkling water or soda, for serving Serve at the end over ice.

Equipment

  • 1 fine-mesh sieve

Method
 

Muddle and steep
  1. Combine elderberries and granulated sugar in a glass jar and muddle slightly to release juices.
  2. Cover and refrigerate for 2-3 days, stirring or shaking once a day, until the mixture looks ruby-red and syrupy.
Strain and combine
  1. Strain the syrup through a fine mesh sieve, pressing to extract all liquid, and discard the solids.
  2. Stir raw apple cider vinegar into the strained syrup until fully combined.
  3. Transfer to a clean bottle and refrigerate until ready to serve.
Serve
  1. To serve, mix 1-2 tablespoons of shrub with a glass of sparkling water or soda over ice.

Notes

Pro tip: the longer you steep (within the 2-3 day window), the deeper the fruity flavor gets—make a big batch so you can portion it out. Refrigerate in a sealed bottle for up to 2 months; freeze is not recommended because the texture can change after thawing. For a lower-sugar option, substitute part of the granulated sugar with a 1:1 sugar replacement designed for syrups if you want a similar concentrated finish.