I first came across shrubs at a local restaurant that made seasonal shrubs for drinks. I really didn’t know much about them. Well, now i’ve gone down the rabbit hole and am pretty much obsessed with them. My husband has asked how many jars of funny looking liquid are we going to keep in the fridge. Answer: well, lots. Multitudes, many jars because why not. This particular shrub is a nod to the greyhound cocktail. The perfect marriage of tart & sweet and my personal favorite.
The thing I most love about shrubs is they can be added to champagne, vodka, gin, club soda….. The list is endless. You can have a party with an alcoholic & non-alcoholic drink option in one bottle. The formula is simple: fruit, sugar, vinegar. Ratio of 1:1:1. I have learned the most on the process from the Food52 and Serious Eats articles on their process. They are geniuses on most things if you haven’t already checked their websites out. Both have great references on technique. There is a hot process option on the stove or cold process in the fridge. Food52 had a few great tips on how to choose your process depending on your fruit choice. 
The fruit doesn’t need to be perfect. A little bruise or dimple will not hurt the flavor. And when your favorite fruit is just about to go out of season preserve it in a shrub to drink when you can’t get it fresh. Mix, mash, wait. Then pour over rocks with your pairing of choice. Mine: 2 shots vodka, 2 count pour of shrub, and splash of club soda over rocks. So whether having a party with friends or a Wednesday in the backyard keep a bottle in the fridge whatever the occasion.
*I have updated the recipe. In the original version I did a quicker prep version that added vinegar and sugar together at the beginning. As a reader noted in a question to me, the Food 52 version & Serious Eats that I reference macerate the fruit in the cold process first. He is correct that traditionally the technique for the cold process is to macerate first. I did find the original version does give good flavor, but in reviewing & testing again macerating with just sugar first does give a more concentrated flavor. Thank you to reader Jason for the note.*
- zest of 2 grapefruits
- 2 cups of grapefruit (about 2 grapefruit)
- 2 cups sugar
- 2 cups apple cider vinegar
- 6 sprigs rosemary
- In a large sealable jar combine sugar and zest from grapefruit.
- Mash together to combine.
- Now, add grapefruit meat, mix together and leave in fridge 24 hours.
- Chop 4 rosemary sprigs and add to jar. Add 2 last sprigs whole into jar.
- Now add vinegar and mash all ingredients well to combine. Store in fridge for another 24 hours, stirring 2-3 times during the wait.
- When the waiting is over pour all ingredients through a fine mesh sieve into a jar your can pour into drinks from.
- Store in fridge.
- Tip: This can be given as gifts when poured into smaller jars or even canned to preserve.
- * This recipe has been updated from my original version to macerate the grapefruit before adding the vinegar. In original version I added the vinegar in the first 24 hours along with sugar. Original version works, but macerating first does give a more concentrated flavor.
Yum!!!
So fabulous!
Hat’s off to you, April, for the grapefruit-rosemary concoction.
My nephew and wife made special bottles as part of their Christmas gifts – they are so creative.
I’m investigating shrubs and having a great time!
Thanks Laurel! It continues to be a favorite of mine! Shrubs are so delicious!
Both sources you reference add vinegar after 2 day maceration. You seem to add it before. Is this an intentional modification? Does it mellow the tartness?
Hi Jason,
You are right – the sources on the cold process do macerate with just sugar before hand. I did a quicker prep version originally when I wrote this recipe a year ago and found the flavor to be really good. I did review my recipe after your question and found you do get a more concentrated grapefruit flavor with the separate maceration first. I’ve updated the recipe and made a note of the change on the post. Thanks for your feedback!
How long does this keep? What is the shelf life?
Hi Kristine, The shrub does need to be refrigerated and can keep 3-4 weeks.
Have you tried substituting hops instead of rosemary?
I haven’t, but would be worth trying. Let me know how it turns out if you do!
For novice shrub makers, what is the actual recipe? I only see content – no recipe other than 1:1:1. What is the process to put it together? Thank you.
Hello! My recipe cards were accidentally disabled, but are back up! Here is the link with the recipe card at the bottom: https://wanderingtablecatering.com/grapefruit-rosemary-shrub/ Thank you for reading. April
My husband and I have been experimenting with different shrub recipes. This is by far the best tasting one! I’ll be making more for sure!
Shrubs can become addicting! So glad you liked this one!