Shrubs & Wild Strawberries

Wild strawberries, wood strawberries (fraise des bois), or rather the cultivated alpine strawberries – those tiny strawberries that grow on quick ground covering plants – are spread beneath my fruit trees. Although the fruits are small, they are plentiful for most of the summer and are very fragrant. I often use them to make liqueurs. But, since I still have plenty of fragolo, an Italian strawberry digestivo, left from previous years, I thought to try something else – a shrub.


Shrubs, old-fashioned acidic fruit syrups, are said to be derived from 15th century medicinal cordials and British 17th century methods of fruit preservation in vinegar. And, just to liven up the story, there are brandy smugglers and American colonials (not necessarily together) thrown into the colourful history of shrubs. I’m sure there is some exaggeration, if not outright fiction, involved in this commonly told tale. It is fact, however, that the term is derived from the Arabic sharฤb meaning to drink. These type of drinks remind me a little of the Greek vinegary mint syrup drink called oxymel (which translates as “honey-vinegar”). There are numerous Middle Eastern variations of this mint drink, all most likely derived from the Persian syrupy mint-vinegar concoction, sekanjebin.

This is a perfect way to use imperfect fruits. Shrub syrups can be mixed with sparkling water and ice for a refreshing summer drink, can augment salad dressings, be sprinkled on fruit salads, spike sparkling wines – roses and whites – or added to gin, vodka, and other spirits for fruity cocktails. To find out more, the blogging magazine, The Kitchn has a very interesting post, How to Make a Shrub Syrup, which provides generic instructions on producing all sorts of fruit shrubs.


Wild Strawberry Shrub Syrup
I’ve used a combination of my alpine strawberries and the less than perfect larger strawberries from my garden (the ones the birds didn’t get). I gather them as they ripen, clean them, and pop them into a bag in the freezer. When there is a sufficient amount, I defrost them to make the shrub. My vinegar of preference for this fruit is white balsamic.

  • 350g (approximately 2 cups) alpine strawberries (or combination alpine and ordinary strawberries)
  • 16 fluid oz. white balsamic vinegar or a good quality white wine vinegar – with at least 5% acidity
  • 350g (1-3/4 cups) castor sugar

In a large, clean (sterilised) canning jar or equivelent, place your cleaned fruit. In a saucepan, warm the vinegar to about 190 degrees F (88 degrees C) at a point just before it will boil. Pour the hot vinegar over the fruit, seal leaving a little headspace for air. Let the jar cool and place it in a cool dark place (or refrigerator) for at least 1 week, but up to 1 month, shaking it occasionally. This is a very similar process to producing a fruit infused vinegar – such as my raspberry vinegar I made last year.


Decant the strawberry mixture, straining the liquid through a cloth or coffee filter. The Kitchn blog indicates that the fruit can be discarded, but are also excellent added to chutney recipes.


Place the strained fruited vinegar into a saucepan, add the sugar and bring to boil, stirring to dissolve the sugar. Turn off heat, let cool and decant into a clean (sterilised) container.


Seal and store in the refrigerator. The Kitchn indicates it will probably last for 6 weeks, but if it shows signs of fermentation (bubbles, cloudiness, sliminess) or moulds, do not use.

Dilute to taste with mineral water. A little goes a long way, so start with just a little and then add more if you feel it needs it. Serve with ice. This strawberry shrub is good with gin and soda as a fruity cocktail.




    • I know you like bitters, so I’m sure you will like shrubs. There seems to be an infinite variety of combinations with all sorts of fruit and different vinegars and sugars. My mind is listing all sorts of possibilities.


    • What kind did you make? This strawberry shrub is lovely, packed with lots of strawberry flavour. I find the acidic taste a perfect substitute for tonic in G&T – simply add soda water, gin, a splash of the shrub and a slice of lime. Am keen on experimenting with other fruit and other sorts of vinegars. One combination that came to mind was damsons and a good quality apple cider vinegar. But, will need to wait for the damson harvest!


      • I made redcurrant (but it turned into redcurrant jelly in the bottle), rhubarb and raspberry. I’ll have to search out the recipe because I think mine used alcohol, not vinegar. I drink raspberry vinegar with soda water as a long drink.


    • I think these shrub syrups are very old fashioned, but seem to be making a comeback. All I know is the vinegar infusion intensified the strawberry flavour. Although, shrubs can be made with all sorts of fruit.


  1. Sometimes when we go to our mountains (wonderful Dolomiti) i find some wild strawberries… But i eat them straight away cos they are soooo good! ๐Ÿ™‚


    • I’ve heard about the wonderful wild strawberries from the mountains of northern Italy. Friends who have tasted them were in raptures. But, shrubs can be made with almost any fruit.


    • The shrub was delicious, particularly since alpine strawberries have so much flavour. After reading up on shrubs, it seemed to me that different fruits and vinegars are used along with a whole list of optional flavour ingredients. I like my fruit plain and thought that balsamic was a natural pair with strawberries. I settled on white balsamic to preserve the delicate colour of the strawberries, but also because white balsamic isn’t as strong a flavour as its darker cousin. The gin seemed inevitable since the combo of shrub and fizzy water reminded me of the sharpness of tonic water. Yes – it is good! I also like it simply with fizzy Pellegerno mineral water and lots of ice.


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