New This Month

Strawberry-and-Tarragon Shrub

You can make a shrub into a low-alcohol cocktail called a shim by adding a splash of sparkling wine, vermouth, or your favorite aperitif. Try our Peach-and-Bay Laurel and Blackberry-and-Sage variations, too.

  • Prep:
  • Total Time:
  • Yield: Makes 2 1/2 cups shrub base (enough for about 20 servings)
fruit and herb shrubs

Photography: Jake Stangel

Source: Martha Stewart Living, June 2017


  • 1 pound strawberries, hulled and halved (about 3 cups), plus more for serving (optional)
  • 1 1/2 cups sugar
  • 8 sprigs tarragon, plus more for serving (optional)
  • 1 1/2 cups red-wine vinegar
  • Chilled sparkling water, for serving


  1. In a large nonreactive pot (such as stainless steel), combine berries, sugar, and tarragon. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue cooking, stirring occasionally, until mixture comes to a bare simmer (do not let boil). Remove from heat; let stand at room temperature, uncovered, 24 hours. Remove and discard tarragon. Strain shrub base; reserve pickled berries (which can be stored in an airtight container in refrigerator up to 1 week) for another use. Transfer shrub base to another airtight container; refrigerate until cold, at least 1 hour and up to 1 month.

  2. Fill glasses halfway with ice. Top with 1 part shrub base and 4 to 5 parts sparkling water. Stir once; garnish with more tarragon and fresh berries, if desired. Serve immediately.

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