Sweet, earthy and full of tang- shrubs are also an excellent source of vitamins, probiotics, support your digestion and are naturally low in sugar. We ferment fruit juice and herbs using the apple cider vinegar "mother culture" to make a delicious concentrate you then dilute with soda water. It’s like a natural fermented cordial.
Why are they called shrubs?
Shrub is an old English word for these kinds of fruit and vinegar concentrates, probably originating from the Arabic word “sharab” or “drink” when shrubs were brought to 15th century England and adapted to medicinal tonics in early apothecaries.
Shrubs were very popular in colonial America where they were used in cocktails and during the prohibition era shrubs boomed as an alcohol free alternative, served in bars and homes.
We make our shrubs the traditional way, by preserving their nutritional and probiotic quality, keeping them raw and unpasteurised. We suggest you keep them in the fridge when they arrive to keep them happy.