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How To Make A Pineapple Shrub

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Total Time: 5 minutes (plus 2 days maceration)
  • Yield: Makes Roughly 250ml 1x
  • Category: Drinks
  • Method: Preserving


This easy method yields a delicious pineapple and white balsamic vinegar shrub, delicious in cocktails or simply to add to a glass of icy sparkling water as a homemade soda syrup.


  • 150g (5 oz) Fresh Pineapple
  • 150g (5 oz) White Caster Sugar
  • 100ml (5 1/2 tbsp) White Balsamic Vinegar (sometimes sold as white condiment)


  1. Chop the pineapple into small pieces. Stir together with the sugar and vinegar in a small bowl and set aside, at room temperature for two days to macerate, stirring occasionally until all the sugar is dissolved.
  2. Drain away the pineapple and transfer the shrub into a sterilised bottle and store in the fridge.


I don’t cover my shrub on the countertop, but if you have a fruit fly problem, a piece of cheesecloth or muslin should suffice, secured with a rubber band around the rim of your bowl.