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A glass jar labeled “STRAWBERRY SHRUB” filled with red liquid sits beside a container of glycine powder and a mason jar with ice and a light orange drink on a kitchen counter. Bottles are visible in the background.

Strawberry Glycine Shrub

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This homemade strawberry shrub captures peak-season fruit with punchy acidity and soft sweetness. A versatile mixer that brightens any glass, sparkling or spirit-based.
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Prep Time 10 minutes
Macerate 3 days 12 hours
Total Time 3 days 12 hours 10 minutes
Servings: 2 cups
Course: Beverage
Cuisine: Californian, Seasonal
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups strawberries hulled and halved
  • 1 cup sugar
  • 1 scoop glycine optional
  • 1 cup apple cider vinegar

Equipment

  • Fine mesh strainer or cheesecloth
  • Funnel
  • Large jar or nonreactive bowl

Method
 

Macerate the Fruit
  1. In a nonreactive bowl or jar, combine strawberries and sugar.
  2. Stir well to coat, cover, and refrigerate for 24–48 hours, stirring occasionally.
  3. Once a syrup forms, strain through fine-mesh sieve or cheesecloth. Press gently to extract all liquid.
Strain & Add Vinegar
  1. Whisk the apple cider vinegar into the syrup, along with the glycine if using, until fully combined and the glycine has dissolved.
Bottle & Steep
  1. Transfer to a clean glass bottle or jar using a funnel.
  2. Let sit at room temperature in a cool, dark spot for 48 hours to steep.
  3. Move to fridge for long-term storage.
To Plate
  1. Pour 1–2 oz over ice with sparkling water.
  2. Use in vinaigrettes or pan sauces.
  3. Mix into cocktails with gin, rum, or tequila.

Notes

Storage: strain into a sealed jar and refrigerate for up to 1 month. Shake before each use, since natural separation is normal.

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