This strawberry herb shrub is a beautiful blend of sweet berries and calming herbs, sweetened with raw honey. Infused with chamomile, thyme, and schisandra berries, it’s a refreshing, slightly tart drink perfect for spring and early summer.
Shrubs are traditional vinegar-based tonics that date back centuries—and this herbal version is as nourishing, flavorful, and colored like rubies. They carry an old-world charm, recalling herbal tonics and ancient kitchen alchemy.
There’s something about them that feels both magical and practical. Maybe it’s the elixir-like mix of vinegar, fruit, and herbs—or maybe it’s just that they require only a few minutes of hands-on time, while the rest happens naturally, with time in the cupboard doing the heavy lifting.
Most of all, they’re delicious. This version is one of my favorites. Perfect for early spring, it includes fresh strawberries and plenty of herbs. It riffs off a similar shrub I tucked into my third cookbook, Vibrant Botanicals.
Ingredients + Substitutes
Strawberries give the shrub its dominant flavor—bright and fruity. They also lend a delicate pinkish hue, like rose petals. The base of this strawberry herb shrub is simple: berries, herbs, vinegar, and honey.
Herbs include thyme, chamomile, and Schisandra berry. They add depth and a floral, slightly resinous edge. But more than that, these herbs help nourish and calm the nervous system, making this shrub something of a nerve tonic—only tastier.
Vinegar pulls all the flavors together. As the berries and herbs steep, they infuse the vinegar with both flavor and color. Apple cider vinegar is classic, but red or white wine vinegar works well too.
Honey sweetens the shrub. Use equal parts vinegar and honey. If you don’t have honey on hand, cane sugar makes a good substitute.
Herbal Highlights
- Chamomile: Lightly floral and calming, chamomile is traditionally used to soothe the nervous system and support rest and digestion.
- Thyme: A woody, aromatic herb with gentle warming properties—often used to support the respiratory system and add grounding depth to blends.
- Schisandra: Known as the “five-flavor berry” in Traditional Chinese Medicine, schisandra is an adaptogen believed to support stress resilience and liver health. It adds tart, complex notes to the shrub.
- Strawberries: More than just sweet and fruity, strawberries have been used in European folk medicine for centuries to support digestion, tone the skin, and cool inflammation. Their leaves were once steeped as tea, while the fruit itself was considered a springtime cleanser.
Making a Shrub
Shrubs are traditionally made by infusing fruit and sometimes herbs in vinegar, then sweetening the mixture with honey or sugar. When sweetened with honey, like this one, the shrub also fits the definition of an oxymel—an ancient herbal preparation that combines vinegar and honey. The acid in the vinegar helps preserve the fruit and extract its flavor, while the sweetener balances its intense sourness.
There are two primary methods: the hot method, which cooks the fruit into a syrup before adding vinegar, and the cold infusion method, which steeps raw fruit and herbs in vinegar over time. This recipe uses the cold method—ideal for preserving the delicate aromatics of strawberries and herbs. Even better? It takes less hands-on time. You add fruit and herbs to a jar, cover it with vinegar, and let it sit – a sort of effortless kitchen magic.
After allowing the botanicals to steep in vinegar for about a month, you’ll strain the solids and add honey. The result is a ruby-hued syrup that’s complex and refreshing.
How to Use This Shrub
- Sip with still or warm water as a springtime digestive tonic.
- Stir 1–2 tablespoons into sparkling water for a bright, herbaceous soda.
- Stir 1-2 tablespoons into homemade water kefir or jun tea.
- Add a splash to gin or vodka with lime juice for a botanical cocktail.
- Mix with olive oil and Dijon mustard for a sweet-tart vinaigrette and serve over fresh greens.
- Drizzle over fresh berries or stone fruit.
Pro Tip
A quick reminder before you dive in: wait to add the honey until after you’ve strained the vinegar. This helps preserve the delicate flavor and gives your shrub its signature clarity. This final step preserves the flavor’s strength and sharpness, allowing the berries and herbs to pull through.
Recipe Questions
If you store them properly, shrubs will keep indefinitely. I recommend using it up within a year.
Store the shrub in a tightly sealed bottle in a cool cupboard, away from light and heat. If you prefer, you can also store it in the fridge.
Yes! While I recommend hulling the berries to improve the shrub’s flavor, you can chop them (including the leaves) and add the to the vinegar.
Strawberry leaves will give the shrub a strong herbal flavor and aroma reminiscent of potpourri.
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