Fig shrub is a bright, fruity drink ideal for summer or early fall. This Easy Balsamic Fig Shrub with Fresh Figs uses only three ingredients and makes a delightful vegan shrub you can sip on its own, mix with sparkling water, or use as a cocktail or mocktail mixer.
This Quick Balsamic Fig Shrub comes from Warren Bobrow’s book Bitters & Shrub Syrup Cocktails and is simple to prepare. If you prefer not to use alcohol, make mocktails by combining the shrub with sparkling water, tea, or a non-alcoholic spirit.
Fresh figs are a seasonal treat from early summer into fall. Their natural sweetness and complex flavor pair beautifully with tangy vinegar. In this recipe we use balsamic vinegar, though other vinegars—like apple cider, red wine, rice, or coconut vinegar—will also create delicious results. The classic sweetener for shrubs is sugar, which helps preserve the fruit, but you can substitute other sweeteners if you prefer to store the finished shrub in the refrigerator.
What is a shrub?
A shrub is a concentrated fruit-and-vinegar syrup that balances tartness and sweetness. It’s typically served chilled over ice and garnished with fresh fruit or herbs. The vinegar provides acidity and acts as a preservative while the sugar or alternate sweetener rounds out the flavor.
Use vegan sugar if that is important to you. Alternatives such as maple syrup, date syrup, a vegan honey substitute, coconut sugar, monk fruit, or stevia can work, though they may change texture and shelf life compared with granulated sugar.
Is a shrub a concentrated syrup?
A shrub is similar to a syrup but typically less concentrated than a simple sugar syrup; it’s intended to be diluted when drinking, either with still or sparkling water, tea, juice, or spirits.
What’s the difference between a shrub and a switchel?
Shrubs are fruit-and-vinegar syrups. Switchels traditionally combine vinegar with molasses or another sweetener plus ginger and water; they don’t always include fruit. Both are refreshing, but they have different flavor profiles and historical uses.
Fig Balsamic Shrub Recipe Ingredients
You only need three simple ingredients:
- 4–5 ripe figs, quartered (black mission, common figs, or other varieties)
- 1 cup Demerara or other vegan sugar (or a comparable amount of another sweetener)
- 1 cup balsamic vinegar (apple cider vinegar can be used as a substitute)
How to Make the Shrub
Place the fig quarters in a nonreactive bowl and cover them with the sugar. Add the vinegar and stir until the sugar begins to dissolve.
Cover the bowl tightly and leave it at room temperature for 2–3 days. During this time the fruit will macerate and release liquid.
After 2–3 days, mash the figs gently with a fork or masher. Set a fine mesh strainer over another bowl and pour the mixture through the strainer, pressing the fruit with a spoon to extract as much liquid as possible.
Transfer the strained shrub syrup to a sterilized jar and seal. Use immediately or store; refrigeration is optional but can extend freshness.
Storage
The combination of vinegar and sugar preserves the shrub, so refrigeration is not strictly necessary if you use a sterilized jar. Refrigerating the shrub is fine and will slow any changes in flavor over time.
How to Drink Shrubs
Shrub syrup is versatile. Dilute it with still or sparkling water (about 1 part shrub to 3–5 parts water, to taste), add it to iced tea, lemonade, or juice, or combine it with your favorite spirit for a cocktail. Shrubs also work well in mocktails when mixed with soda water or non-alcoholic spirits.
Cocktail and Mocktail Ideas
Fig shrub pairs nicely with many liquors. Try it with bourbon, a few dashes of cardamom or aromatic bitters, and a splash of apple juice or maple syrup for depth. It also blends well with vodka, gin, or rum depending on the flavor profile you prefer.
For non-alcoholic options, mix the shrub with sparkling water or use a zero-alcohol spirit substitute. A shrub soda—shrub plus fizzy water and ice—is an elegant, alcohol-free refresher.
Quick Balsamic Fig Shrub (Recipe Summary)
- Prep time: ~15 minutes active, plus 2–3 days maceration
- Total time: about 30 minutes active time across the process
- Yield: about 8 servings of diluted beverage, or one jar of shrub syrup to use as desired
Equipment
- Fine mesh strainer
- Nonreactive bowl
- Sterilized jar for storage
Ingredients
- 5 plump fresh figs, quartered
- 1 cup demerara or other vegan sugar
- 1 cup balsamic vinegar
Instructions
- Place the fig quarters in a nonreactive bowl and cover with the sugar. Add the vinegar and mix well. Cover tightly and let sit at room temperature for 2–3 days.
- After maceration, mash the figs slightly with a fork. Set a fine mesh strainer over a bowl and pour the mixture through, pressing to extract the liquid.
- Transfer the strained shrub to a sterilized jar. Store in the refrigerator or at room temperature; use as a mixer or dilute with water to taste.
Nutrition (per serving, approximate)
Calories: 151 kcal; Carbohydrates: 36 g; Protein: 1 g; Fat: 1 g; Sugar: 35 g. Values are estimates and will vary with ingredient choices and serving size.
More Recipes to Try
- Maple Hot Toddy
- Slow Cooker Tempeh with Figs and Port Wine
- DIY Mint Vodka
- Lavender Syrup for Coffee
Tried this recipe? Save a note of any adjustments you make—different vinegars, sweeteners, or spirits will create new and delicious variations.