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Crab Apple Shrub

crab apple shrub

shed fermentation bar

Apples, pears and almost any other fresh produce in season finds its way into shrubs at the Fermentation Bar at SHED. For a delicious alcohol-free drink, pour one ounce of this apple shrub in an ice-filled glass and top with chilled soda water. And read more about SHED in the September/October 2016 issue feature on Healdsburg’s drinking scene.

3 lbs. crab apples
2 quarts apple cider vinegar
2 quarts organic cane sugar
2 vanilla pods
2 whole star anise

Cut the crab apples into chunks, retaining the core, seeds and skin. Use a sharp knife to split and scrape the inside of the vanilla pods, then combine all the ingredients in a large saucepan over medium heat. Bring almost to a boil, then remove from the heat and let cool to room temperature. Cover and chill for at least 24 hours, and up to 1 week. Strain and discard the solids; keep the liquid refrigerated for up to 1 month in a closed container.

Cindy Daniel, Fermentation Bar at SHED, Healdsburg


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