Strawberry Rose Shrub Syrup

Strawberry Rose Shrub Syrup

YIELD: Makes 4 cups


4 cups - strawberries, hulled and cut in half

2 cups - honey

1 cup - sugar

2 cups - cider vinegar

2 T - edible lavender

4 - 1" strips - lemon zest

1/4 cup - rose water


Combine the strawberries, honey, sugar, vinegar, lavender, and lemon zest in a non-reactive saucepan and gently mash the strawberries a bit with the back of a wooden spoon. Bring mixture to a boil for 2 minutes and then lower to a simmer for another 10 minutes, remove from heat and let the fruit steep for an hour.

Strain the mixture with a sieve and stir in the rose water. Decant into an airtight jar or bottle and seal. Refrigerate and enjoy with seltzer or as a base for cocktails for up to a week.


Non-reactive cookware includes ones that are glass, stainless steel, non-stick or enamel. Using reactive cookware such as copper, aluminum and cast iron with acidic ingredients like vinegar can create a metallic taste in the finished dish.