Strawberry-Tarragon Shrub

strawberry tarragon shrubs served on wooden cutting board
Photo: Paola + Murray
Prep Time:
10 mins
Total Time:
9 hrs 30 mins
Makes 2 1/2 cups

Add a dash of this sweet-tart shrub syrup to everything from seltzer to vinaigrettes, and you'll see why these old-fashioned recipes are having a renaissance. Here, fresh strawberries are combined with sugar and white-wine vinegar, which enhances the full-bodied berry flavor and makes it a great sipper to serve at your next spring or summer soirée.


  • 1 pound fresh strawberries, hulled (2 cups), plus more for serving

  • 1 ¾ cups sugar

  • 1 ½ cups white-wine vinegar

  • 3 tarragon sprigs, plus more for serving

  • Chilled seltzer, for serving


  1. In a medium nonreactive saucepan (such as stainless steel), combine strawberries with sugar and 1/2 cup water. Let stand, stirring a few times, 1 hour.

  2. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue to cook, stirring occasionally, until mixture comes to a simmer. Remove from heat and add tarragon. Let stand at room temperature, uncovered, 24 hours. Remove tarragon; strain mixture, discarding solids, and transfer to an airtight container. Refrigerate until cold, at least 1 hour and up to 1 month.

  3. Fill glasses halfway with ice. Add 3 tablespoons shrub base and 6 ounces seltzer to each; stir once. Garnish with tarragon and fresh berries. Serve immediately.

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