Peach and Mexican Mint Marigold Shrub


Courtesy of Justin Chamberlain of Dai Due


Peach and Mexican Mint Marigold Shrub


For 1 Serving(s)


  • 2 ounce(s) peach and Mexican mint marigold shrub syrup
  • 8 ounce(s) soda water

Peach and Mexican Mint Marigold Syrup

  • 1 cups organic raw sugar
  • 1 cups filtered water
  • 2 ripe peaches, washed, pitted and diced
  • 1 tablespoons Mexican mint marigold leaves (reserve flowers for garnish)
  • 1 cups organic apple cider vinegar

Peach and Mexican Mint Marigold Shrub Directions

  1. Heat the sugar and water in a medium saucepan over low heat until the sugar dissolves.
  2. Add peaches and herbs and bring to a simmer.
  3. Heat the syrup until it changes to a dark peach color and the fruit looks tired.
  4. Add the apple cider vinegar and return to a simmer.
  5. Fine-strain and chill.
  6. Store in a mason jar in the refrigerator until ready to use.
  7. To make the shrub, combine the shrub syrup with the soda water in a tall glass (about 12 ounces) filled with ice.
  8. Garnish with Mexican mint marigold flowers.

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