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If you're searching for a bubbly, refreshing, non-alcoholic beverage to enjoy during the summer months, this Blueberry Apricot Lemon Verbena Shrub is just the thing. 

Blueberry Apricot Lemon Verbena Shrub

If you're searching for a bubbly, refreshing, non-alcoholic beverage to enjoy during the summer months, look no further than this Blueberry Apricot Lemon Verbena Shrub. 

Course Drinks
Cuisine American
Keyword apricot drink, blueberry shrub, homemade shrub
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 200 kcal
Author Denisse

Ingredients

  • 3 cups apricots, pits removed, thinly sliced (plus more for garnish)
  • 1 cup blueberries, plus more for garnish
  • 1 cup raw honey
  • 4 sprigs fresh lemon verbena, plus more for garnish
  • ½ cup raw apple cider vinegar
  • Sparkling water

Instructions

  1. Place the apricots, blueberries, lemon verbena and honey in a large jar or sealable container. Using a muddler or wooden spoon, lightly crush the ingredients. Cover with a lid. Place in the refrigerator and let sit for 24-48 hours, shaking occasionally.
  2. Pour the mixture into a fine mesh sieve set over a bowl. Strain out the syrup by pressing on solids with a wooden spoon. Place the syrup back in a jar and add the apple cider vinegar. Discard solids. Place back in the refrigerator for another 24-48 hours or up to a week.
  3. To serve, pour one part syrup into a glass and top with three parts sparkling water. Stir gently to combine. Garnish with apricot slices, a few blueberries and a small sprig of lemon verbena.