Shrubs and drinking vinegars are in, so much so that retailers are dedicating shelf space to the category. You may have questions about paying $12 for a beautifully branded bottle of crushed tangerine vinegar at the store, but making your own is easy and inexpensive.
A shrub is a vinegar base for cocktails, but they can enhance the flavor in many other recipes as well. The name was concocted in 17th century England and America when vinegar replaced citrus juices for preserved fruits. Shrubs typically contain sugar, so we use a blend of fruits and vegetables to flavor this apple-beet shrub recipe instead.
Beets add anti-inflammatory benefits from the antioxidant betalain, which supports exercise stamina and may reduce the risk of heart disease. We used red beets for their beautiful rosy color. Apple balances the tartness—so choose one on the sweeter side, like Fuji, Honeycrisp, or golden. To round out this recipe, we used warm spices to soften the sharpness of the vinegar.
Red wine vinegar makes the base of this apple-beet shrub. It can help lower the glycemic index of foods and may contribute to heart and skin health. While we don’t recommend that you down a shot of vinegar (your tummy and teeth enamel may protest), vinegar does make a lovely foundational ingredient for drinks, salad dressings, and sauces. In this recipe, we take our apple-beet shrub and top it with sparkling water for a flavorful mocktail.
TIPS:
- Use gloves, wear an apron, and cover your workspace with parchment or wax paper to prevent staining your hands, clothes, and countertops.
- If you don’t have red wine vinegar on hand, apple cider vinegar works in a pinch.
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Apple-Beet Shrub Mocktail
- Recipe by: Kimberly Lord Stewart
- Serves: 16
- Meal: Beverage
- Serves: 16
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 48 hours
Ingredients
1/2 lb beets
1 medium apple
Lemon peel from half a lemon
3 whole cloves
1 cinnamon stick
6 peppercorns (AIP - omit)
2 cups red wine vinegar
Carbonated water
Ice
Apple slices for garnish
Directions
Cut ends and tops off beets and wash well. Save greens to use in a vegetable sauté. Quarter beets.
Cut apple into large pieces; do not peel or core.
Place beets, apple, lemon peel, cloves, cinnamon, peppercorns, and vinegar in a saucepan. Bring to a boil, then reduce to a low simmer. Cook 30 to 45 minutes or until beets are tender.
Mash ingredients to break them up. In a lidded glass jar, place all ingredients and seal with the lid. Store in a cool, dark place for up to two days.
Strain out solids and store apple-beet shrub in a clean jar.
To make the mocktail, place crushed ice in a glass and add two or more tablespoons of the shrub. Top with sparkling water and an apple slice.
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