Strawberry basil shrub is a refrigerated concentrate made with strawberries, basil, sugar and vinegar. This batch starts with 2 cups strawberries, 1/4 cup packed basil, 1 cup turbinado sugar and 1 cup vinegar labeled 5% acidity. After straining, measure the liquid you have; the finished volume can vary.

Ingredients and Timing

  • 2 cups fresh strawberries, rinsed, hulled and quartered
  • 1/4 cup packed rinsed fresh culinary basil leaves
  • 1 cup turbinado sugar
  • 1 cup commercial champagne vinegar or apple cider vinegar labeled 5% acidity

Allow about 15 minutes active prep plus a 2-hour cold maceration and 48-hour refrigerated infusion: about 50 hours 15 minutes total. Cold sugar dissolution can take longer. Measure strained yield; do not promise two cups, twenty portions or calories from the starting ingredients. One 1/4-cup portion of concentrate is one suggested serving when mixed with 1 cup sparkling water.

The berry, basil and sugar mixture rests under refrigeration before vinegar is added.
The berry, basil and sugar mixture rests under refrigeration before vinegar is added.

How to Make Strawberry Basil Shrub

  1. In a clean, nonreactive bowl, gently muddle the strawberries, basil and sugar. Cover and refrigerate at 40 F (4 C) or colder for 2 hours.
  2. Add the measured vinegar and muddle again. Transfer everything to a clean covered container with room to spare, then refrigerate for 48 hours. Stir with a clean utensil if sugar remains undissolved.
  3. Strain through a fine sieve, pressing gently with a clean spoon. Measure the liquid, discard the solids and transfer the concentrate to clean containers sized for that amount.
  4. Keep it cold. Use the amount needed that day and freeze the rest in small freezer-safe containers, leaving room for expansion.

How Much Shrub Goes in a Drink?

For one sparkling drink, stir 1/4 cup of finished concentrate into 1 cup chilled sparkling water over ice. The concentrate is the recipe yield; the measured water and concentrate together make the finished drink.

Strained strawberry basil shrub concentrate ready to mix with sparkling water.
Measure the concentrate separately from the sparkling water.

Avoid unmeasured fruit or herb swaps; use a separately sourced formula for another shrub.

Finished strawberry basil shrub drink served over ice with sparkling water.
Mix the concentrate with sparkling water when ready to serve.

Safe Handling

Wash hands and equipment. Rinse strawberries and culinary herbs under running water before cutting. Use culinary ingredients grown for food, not florist flowers or plants treated with pesticides unsuitable for food crops. Refrigerate promptly in small clean containers at 40 F (4 C) or below. Discard after more than 2 cumulative hours without cold holding, or 1 hour above 90 F (32 C). Do not cool a large batch on the counter. Smell and appearance do not establish safety. Use a clean utensil each time. Discard unexpected fizz, pressure, mold, slime or off odor without tasting. This is a refrigerated mixer, not a shelf-stable preserve or fermentation instruction. Follow FoodSafety.gov’s chilling guidance and the FDA’s produce handling guidance .

For a gathering, keep the concentrate refrigerated and set it beside sparkling water at a drink station . A party charcuterie board is a useful next stop when you are planning snacks too.