The Washington Post

Concord Grape Shrub

Concord Grape Shrub 5.000

Goran Kosanovic for The Washington Post

Oct 16, 2017

Drink this straight up, stirred into cocktails or with seltzer water.

To read the accompanying story, see: Fall isn’t just about pumpkin spice. Make the most of the season with these five ingredients.

Make Ahead: The grape and sugar mixture needs to refrigerate for 1 day, and the shrub needs to cure in the refrigerator for a day before serving. Once completed, it can be refrigerated for up to 1 month.

5 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5-10 servings; makes 2 1/2 cups

  • 3 cups Concord grapes, stemmed and rinsed
  • 1/2 cup sugar
  • 1 1/2 cups apple cider vinegar


Combine the grapes and sugar in a large, clean jar. Use a wooden spoon to gently muddle the mixture. Seal the jar and refrigerate for 24 hours.

Strain the mixture through a fine-mesh strainer, into a separate large, clean jar, pressing down firmly to extract all the juice you can from the grapes. Discard the solids. Seal and refrigerate for 1 day.

Add the vinegar, stirring to incorporate. The shrub is ready to use, although it will mellow, and perhaps be more drinkable straight up, if you let it sit in the refrigerator for a few hours.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Kara Elder.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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