Watermelon Shrub: A Probiotic Summer Drink

Name: Watermelon Shrub: A Probiotic Summer Drink
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 5 cups watermelon ((ripe)); 1/3 cup light honey; 1/2 cup apple cider vinegar ((raw or homemade raw pineapple vinegar))

Posted on June 12, 2015 by Danielle Johnson in Drinks, Fermented

Watermelon Shrub Recipe and Ingredients

Watermelon Shrub: A Probiotic Summer Drink

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

What’s a shrub? Well, it’s the hottest probiotic drink of colonial-era America, of course! A healthy dose of probiotic apple cider vinegar adds a tangy kick to this fruity summer beverage, sweetened with natural raw honey.

A little show of apple cider vinegar is a great way to start your day. Invigorating and refreshing, the ACV in this watermelon shrub will benefit your digestion, boost your immune system, and cure what ails you!

With the honey, the whole watermelon shrub becomes almost like a syrup. Much of the edge of the ACV taste will diminish as the watermelon shrub sits in the fridge. A real tasty drink to kick back with on a hot summer day!

Ingredients

5 cups watermelon (ripe)
1/3 cup light honey
1/2 cup apple cider vinegar (raw or homemade raw pineapple vinegar)

Servings:

Units:

Directions

Prep

5 min

Total

10 min

Put the watermelon in the blender and puree until liquified.
Strain the puree through a fine mesh strainer.
Add the honey and vinegar to the watermelon juice and stir until the honey is dissolved.
Place in a glass container and store in the refrigerator for 1-2 days before using. The vinegar taste will disappear over time.
Add the shrub to bubbly water for a refreshing, hydrating drink like the one pictured here.
The Perfect Summer Watermelon Shrub will last in the refrigerator for up to a month.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: Danielle Johnson

Hi! I’m Danielle, fermented food lover and blogger. I’ve been making fermented foods for about four years. My adventures into fermented foods started with coconut water kefir and eventually I got into making fermented veggies such as sauerkraut and pickles.