*Most shrub recipes are a 1:1:1 ratio (fruit, sugar, vinegar). However, I tend to use a little less sugar and it turns out great. You can experiment and see what you like.
Combine diced pineapple and raw honey in a large mixing bowl.
Muddle the pineapple and honey until well combined.
Transfer the muddled mixture to a large airtight glass container
Add sliced jalapeño and pour in the raw unpasteurized apple cider vinegar.
Seal the container and let the mixture ferment at room temperature for 2-4 days, releasing any gas as needed.
Strain the shrub through a cheesecloth, extracting all the syrup.
Transfer the pineapple jalapeño shrub syrup to clean jars or bottles for storage.
Keep the shrub refrigerated; it should remain delicious for 2-4 months.
TO SERVE:
- Pour a few ounces of the pineapple jalapeno shrub into a glass.
- Mix with sparkling water to your liking, aiming for about 1 part shrub to 4 parts sparkling water.
- Add ice, stir gently, and enjoy the juicy and minty combination!
Ingredients
Directions
Combine diced pineapple and raw honey in a large mixing bowl.
Muddle the pineapple and honey until well combined.
Transfer the muddled mixture to a large airtight glass container
Add sliced jalapeño and pour in the raw unpasteurized apple cider vinegar.
Seal the container and let the mixture ferment at room temperature for 2-4 days, releasing any gas as needed.
Strain the shrub through a cheesecloth, extracting all the syrup.
Transfer the pineapple jalapeño shrub syrup to clean jars or bottles for storage.
Keep the shrub refrigerated; it should remain delicious for 2-4 months.