Zesty Summer Peach & Basil Farm Shrub
Turn sweet, sun-ripened August peaches into a crisp, refreshing, probiotic drink mixer that helps naturally soothe digestion and lower inflammation.
Why You'll Love It
Pairing the peaches with fresh garden basil adds a sophisticated, peppery herbal note that cuts through the sweetness and pairs beautifully with the tangy apple cider vinegar.
Ingredients
2 cups fresh, ripe peaches (pitted and diced—leave the skins on for extra color and nutrients!)
10 to 12 fresh basil leaves (torn to release their aromatic oils)
¾ cup raw honey or organic cane sugar (reduced from the original recipe to account for the sweet peaches)
1 to 1.5 cups raw, unfiltered apple cider vinegar (with "the mother")
Step-by-Step Instructions
Mash the Fruit & Herbs: In a clean glass quart jar, combine your diced peaches and torn basil leaves. Use a wooden spoon or muddler to thoroughly crush the peaches until they are juicy and bruised.
Add the Sweetener: Pour the honey or sugar directly over the peach and basil mixture. Stir well, cover the jar tightly, and place it in the refrigerator for 24 hours to draw out the rich, aromatic syrup.
Add the Vinegar: Pour the apple cider vinegar over the chilled fruit syrup. Stir well, seal the jar, and store it in a cool, dark cupboard for 5 to 7 days, giving it a quick shake once a day.
Strain and Bottle: Pour the mixture through a fine-mesh strainer or cheesecloth into a clean glass bottle. Press hard on the peach solids to extract every drop of flavor, then discard the spent pulp and basil.
Age and Enjoy: Seal your finished shrub syrup and store it in the refrigerator. The sharp vinegar note will mellow and blend beautifully into the peach flavor after aging for one week.
How to Serve
Mix 1 to 2 tablespoons of the peach-basil shrub into a tall glass of ice-cold sparkling water or club soda.