Peach and Chamomile Shrub
Fruity, tangy and floral, this mocktail starts with a syrup made by macerating fruit—in this case, combining peaches with sugar and leaving it sit overnight. The sugars tenderize the fruit and draw out the juice, creating a natural syrup. This recipe makes more syrup than you’ll need (about 1 cup (8 oz./250 ml) syrup), but it can be stored in the refrigerator for up to 1 month. For the garnish, reserve a slice of peach, then top with sugar and lightly brown with a kitchen torch.
Ingredients
For the peach-chamomile shrub:
- 2 ripe peaches, peeled, pitted, chopped and slightly crushed (about 2 cups)
- 1/2 cup (4 oz./125 g) sugar or monk fruit, plus more as desired
- 1/2 cup (4 fl. oz./125 ml) champagne vinegar, plus more as desired
- 3 chamomile tea bags
2 oz. (60 ml) peach-chamomile shrub- 3 oz. (80 ml) sparkling water
- Dried chamomile flowers for garnish
- Brûléed peach slice for garnish
Directions
To make the shrub, in an airtight glass container, such as a mason jar, combine the peaches and sugar. Cover and let stand at room temperature for 24 hours.
In a small saucepan over medium heat, warm the vinegar. Remove from heat, add the tea bags and let steep for 25 minutes or until cool to the touch.
Strain through a fine-mesh sieve into the container with the peaches and sugar and stir. Taste and adjust the flavors with sugar and vinegar. Cover and refrigerate for at least 2 days before using.
Fill a glass with ice. Add the peach-chamomile shrub and top with the sparkling water. Stir gently to combine. Garnish with the peach slice and dried chamomile flowers and serve. Makes 1 drink.
Williams Sonoma Test Kitchen