Strawberry and Hibiscus Shrub Syrup + Cocktails

Strawberry and Hibiscus Shrub Syrup + Cocktail Recipe

A Refreshing Take on Gut-Healthy Beverages.

Shrubs, also known as drinking vinegars, have a wonderful history dating back to ancient times when they were used as a way to preserve seasonal fruits to create energising and delicious drinks. Over the centuries, shrubs evolved into flavourful syrups that add depth to drinks, making them a versatile addition to both everyday beverages and special occasion cocktails.

At the heart of this Strawberry and Hibiscus Shrub is barrel-aged apple cider vinegar (ACV), a rich source of prebiotics that support a healthy gut microbiome. Barrel-aged ACV offers a smoother finish to the overall flavour, as the aging process—similar to wine—takes place in French oak barrels over 6 to 12 months. This mellows the sharpness of the vinegar, resulting in a deliciously smooth and tasty base that’s perfect for shrub recipes.

Paired with vibrant, seasonal strawberries and dried hibiscus, this shrub captures the fresh, unaltered flavours of the fruit, as no cooking or heating is involved in the process. The result is a syrup bursting with bright, natural taste—truly something special.

Making shrubs is surprisingly easy, thanks to the process of acidification, which naturally preserves the fruit. The finished syrup can be stored in your fridge for up to three months, offering endless opportunities to create refreshing, gut-friendly drinks. Whether you’re looking for a non-alcoholic option to elevate your daily hydration or a sophisticated cocktail mixer, this shrub delivers.

This recipe makes approx 1.2L syrup. Approx 45-50 serves

Ingredients:

• 500g frozen strawberries
• 500g golden castor sugar
• 500g barrel-aged apple cider vinegar
• 20g dried hibiscus flowers
• 4 slices fresh lemon, skin on
• 3 slices fresh ginger

Method:

1. In a 2L glass jar, combine the apple cider vinegar and sugar. Stir well until the sugar is fully dissolved.
2. Add the frozen strawberries, dried hibiscus, lemon and ginger slices to the jar. Mix gently to combine.
3. Cover the jar with an airtight lid and leave it at room temperature for 24 hours to allow the flavours to infuse.
4. After 24 hours, transfer the jar to the refrigerator and let it steep for 1 week.
5. After 1 week, strain the mixture through a fine-mesh sieve or cheesecloth, discarding the solids.
6. Pour the strained liquid into a clean glass bottle and seal tightly.

To Serve:

• Shrub alc-free cocktail: Fill a medium – large glass with ice, add 20-30ml of the shrub syrup, and top with soda water. Stir gently and enjoy. Adjust shrub measurements to taste.
• Shrub Cocktail: For an adult version, add a nip of your favourite spirit such as silver tequila, gin, or vodka. For a non-alcoholic cocktail, try adding a shot of Seedlip or your preferred alcohol-free alternative.
• The shrub syrup is very concentrated so be careful how much you add at first, don’t be heavy handed until you get a feel for how sweet / strong you like your drink.

Tip: The shrub is delicious on its own when served with just ice and soda water—a refreshing and sophisticated alternative to alcohol.