Pineapple Sage Shrub

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Serves 1½ cups

Shrubs make for great drinks poured over ice with a little sparkling water. If you cannot find or do not prefer Lemon LaCroix any plain carbonated water with work beautifully. This shrub is honey sweetened, to make it vegan substitute the honey with agave, maple syrup or cane sugar. This will keep for a minimum of 7 days in an airtight container in the refrigerator.


  • 1 cup filtered water
  • 2 cups pineapple, diced
  • 1/2 cup local raw honey
  • 15 sage leaves
  • 1/4 teaspoon pink himalayan or sea salt
  • 1 cup raw unfiltered apple cider vinegar
  • ice
  • sparkling water {I prefer Lemon LaCroix}
  • 1 ounce gin, totally optional


  1. In a small sauce pan, bring the water and pineapple to a gentle boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and add in the sage leaves, and muddle for a few minutes. Allow the mixture to rest for about 5 minutes. Then add in the honey and stir to dissolve.
  2. Strain the mixture, reserving the liquid and discarding the pineapples and sage pulp. Add in the apple cider vinegar, stir once more.
  3. Cool completely before use.
  4. To serve combine 2 ounces shrub over ice and top with sparkling water. To make it boozy, add 1 ounce gin or your favorite spirit.
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