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Meyer Lemon & Mint Shrub Recipe

This citrusy shrub recipe has the airy aroma of fresh mint and the crisp, bright flavor of Meyer lemons, which are at peak season from November into early spring.


  • 6 Meyer lemons, washed
  • 15-18 fresh mint leaves
  • 3 cups granulated sugar
  • 1/8 tsp. kosher salt
  • 1 1/2 cups apple cider vinegar
  • Tools:vegetable peeler or paring knife, fine-mesh strainer


Use a vegetable peeler or paring knife to remove the zest from the Meyer lemons (save the fruit for another use). Mix the lemon peel with the mint, sugar, and salt and let sit for 8 hours, stirring occasionally, until the sugar has dissolved into the lemon oil, forming a thick paste. Strain through a fine-mesh strainer and add the vinegar to the sugar mixture, stirring to combine. Bottle and refrigerate; use within 2 months.

To serve, mix with chilled seltzer water to taste.

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