This strawberry mint shrub drink is a delicious way to preserve fresh strawberries in season right now. Once called drinking vinegars, this sweet and tangy drink can be enjoyed with or without alcohol and is low carb too! This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
With all of those luscious fresh Florida strawberries in season right now, we are finding delicious ways to preserve them this week on Sunday Supper. My friends have all kinds of wonderful ways to use up those sweet strawberries that you see in the grocery store so you can use them throughout the year. Today I have made for you a Strawberry Mint Shrub Drink. It’s sweet and tangy and can be used to make an alcoholic drink or it’s just as delicious with seltzer water.
I first tasted a shrub drink at a health expo many years ago and I was hooked. Shrubs are comprised of fruit, sugar and vinegar. They were used in colonial times for their high vitamin C content and were also called drinking vinegars. Today many people make them in the summer when fresh fruit is plentiful.
While on vacation in Sonoma a few years ago, I had some really creative shrub fruit and herb pairings so this encouraged me to experiment. I have two other shrub recipes on the blog, a raspberry lime and a pineapple jalapeño shrub. Today I used fresh Florida strawberries, mint, sweetener and apple cider vinegar.
You can change up this particular recipe up by using basil, coconut sugar and balsamic vinegar with the strawberries. Or maybe honey, white wine vinegar and rosemary. By using different herbs, sugars and vinegars you can make subtle but delicious changes in taste. But I was happy with my low carb version. Maybe before strawberries season ends I’ll try a few more versions and can them for the remaining year.
Strawberry Mint Shrub Recipe
Shrubs are very easy to make. Here is the recipe in a nutshell.
- Clean and chop strawberries and mince the mint.
- Add the strawberries and half of the mint to a pan with vinegar and sweetener.
- Bring to a boil and then turn down the heat to a simmer.
- When the fruit starts to soften, mash with a potato masher to release more juice.
- Simmer for about 20 minutes or until it thickens to a syrup consistency.
- Strain into a jar or bottle and refrigerate until ready to use.
How To Use This Strawberry Mint Syrup
This syrup will keep in the refrigerator for up to a week. If you can, make a big batch and can the shrub for use all year round. This would make a great gift for Mother’s Day or a hostess gift. Here are a few ways you can use this shrub:
- Bubbly non alcoholic drink: mix 2 tablespoons of the shrub to a standard glass of seltzer water. Top with fresh mint.
- Cocktail: add to tequila and some lime juice and zest to make a margarita, or use with vodka and soda water or try as a white wine spritzer flavoring.
- Salad dressing: mix with a light oil, a bit more vinegar and more fresh mint.
- Glaze: baste chicken while grilling or pan frying.
Florida Strawberry season is from December to April so now is a good time to stock up. Scroll down for more fun recipes to try with them.
The nutrition for 1 serving (2 tablespoons) of the shrub made with Lakanto sweetener is:
8 cals / 21.7g carbs / 20.3g fiber / 1.4g net carbs
Strawberry Mint Shrub Drink (low carb)
This strawberry mint shrub drink is a delicious way to preserve fresh strawberries in season right now. Once called drinking vinegars, this sweet and tangy drink can be enjoyed with or without alcohol and is low carb too!
Ingredients
- 2 cups strawberries, cleaned and chopped
- 1 ¼ cup Lakanto (monk fruit sweetener) *see note
- 1 ¼ cup apple cider vinegar
- 2 tablespoons mint leaves, minced (double if using on a salad)
Instructions
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Add strawberries, vinegar, sweetener and half of the mint to a sauce pan.
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Bring to a boil and then reduce heat to a simmer.
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After about 10 minutes, use a potato masher and mash fruit to release more juice.
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Simmer until it thickens and becomes a syrup like consistency.
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Strain into a bottle or jar. Refrigerate until ready to use.
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To serve, add 2 tablespoons of the syrup to a glass of seltzer water. See post for more ways to use.
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Note* I use Lakanto sweetener which is monk fruit in this recipe to keep it low carb. You can use the sweetener of your choice. However if you don’t care about the carbs, you can use white sugar, coconut sugar or even honey. Each will give a different but interesting taste to the shrub.
Aaron vincion says
I usually let my shrubs sit on the counter for about a week. Can I do that when I use monk fruit?
Denise says
Hi Aaron, I don’t see why not.
Lexi says
When do you add the other half of the mint?
Denise says
Hi Lexi, I’m sorry that was confusing. I wrote that a few years ago and had to remember what I was talking about! I think I was referring to the salad dressing … use half for the shrub and half for the salad. So in other words you only really need 1/8th cup for the shrub. Sorry for the confusing and I’ll fix the recipe to reflect that. Hope you like it.
Debbie says
I never had a shrub, but you make it look and sound so good!
Denise says
You should give it a try Debbie!
ReneesKitchenAdventures says
I actually have some liquid leftover from pickling berries that would work good in your shrub recipe! I love shrubs too!
Denise says
Sounds like a good idea!
Patti says
Oh this would be fun to drink all summer long.
Denise says
ANd I plan to do that Patti! lol!
Nichole says
This is one beautiful, and refreshing looking bevvy!
Denise says
It’s the perfect time of year to make this so you an enjoy it all year long ya know?
Christie Campbell says
I love me a good shrub! And the flavors in this one sounds scrumptious. I’ll be making it with the rest of my berries.
Denise says
Thanks Christie! I have a bunch of strawberries to try some of the other delicious recipes from my friends in Sunday Supper.
Nikki says
This sounds delightful! The strawberries and mint are perfect!
Denise says
Thanks Nikki! I like that combination too.
Laura Dembowski says
Vinegar is one of my favorite things, so I know I would love turning this shrub into different drinks.
Denise says
You know I have come to enjoy vinegar too!
Caroline says
I’ve had shrubs on my radar to try, and this one looks so pretty and sounds tasty so I really must give it a try!
Denise says
I can’t wait to see what you come up with Caroline! You can vary the type of sugar, vinegar and herbs for some great combinations.
Cindy says
I love this as a drink base. So many possibilities!
Denise says
Yes and you can make salad dressing with it or use it a glaze as well.
Hezzi-D says
I can think of so many different uses for this syrup! Yum!
Denise says
Thanks!