Raspberry Peach Shrub


  • 4 medium, ripe peaches (about 1 pound)
  • 1 cup sugar
  • 1 1/2 cups Olivelle Raspberry White Barrel Aged Balsamic Vinegar


  • Peel and pitt the peaches and place in a bowl
  • Add sugar and vinegar and puree with an immersion blender.
  • Store concentrate in an airtight jar in the fridge for 3-5 days, shaking daily to help dissolve sugars.
  • Once the sugar has dissolved, mix the concentrate with still or sparkling water, your choice!
  • We used 1/4 cup concentrate per pint of still water - but adjust based on your preference.
  • Shrub can be stored for several months in refrigerator.

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