{"title":"Schuster's Shrub","description":"\u003ch2\u003eSchuster's Shrub — Fruit Syrup from Apple Cider Vinegar, Fruit, and Sugar\u003c\/h2\u003e\n\n\u003cp\u003eA shrub is not a syrup in the usual sense. Three ingredients are enough: fruit, organic apple cider vinegar, sugar. The acidity of the vinegar carries the fruit flavors instead of masking them — and transforms the syrup into an ingredient that works just as well in a salad dressing as it does in a glass. Hanna and Gabi Schuster produce these syrups in a manufactory in Untersteinbach in the Steigerwald forest. At ginusslande.com, you will find the family's sweet, fruity varieties.\u003c\/p\u003e\n\n\u003ch3\u003eWhat distinguishes a shrub from a classic syrup\u003c\/h3\u003e\n\n\u003cp\u003eThe difference lies in the acidity. A classic fruit syrup consists of sugar, water, and flavor — it tastes sweet, and the fruit remains a hint. In a shrub, apple cider vinegar takes on the role of water.\u003c\/p\u003e\n\n\u003cp\u003eAcidity is a flavor carrier. It highlights fruit notes that would be lost in pure sweetness, and ensures that the syrup retains its character even when heavily diluted. That's why a raspberry shrub in 200 ml of mineral water tastes like raspberry — not like sweet water with a berry note.\u003c\/p\u003e\n\n\u003cp\u003eThe second effect is shelf life. Vinegar preserves, completely without preservatives. Bottled hot, a bottle lasts about three years; after opening, it does not need to be refrigerated.\u003c\/p\u003e\n\n\u003ch3\u003eA drink with Arabic roots and an American career\u003c\/h3\u003e\n\n\u003cp\u003eThe word comes from Arabic: \u003cem\u003esharba\u003c\/em\u003e means syrup. In Great Britain, Shrub initially referred to a drink made from citrus juice, sugar, and spirits — distinctly alcoholic.\u003c\/p\u003e\n\n\u003cp\u003eIt came to North America via the colonies, where Eliza Maria Child used it differently in her 1832 cookbook \u003cem\u003eThe American Frugal Housewife\u003c\/em\u003e: for a non-alcoholic raspberry vinegar drink. The temperance movement of the 19th century made raspberry shrub a widespread fruit drink in the USA.\u003c\/p\u003e\n\n\u003cp\u003eIn Germany, the principle was simply called vinegar water. In the 1950s, leftover harvested fruits were pickled in vinegar and later drunk with sugar as lemonade. Refrigerators and artificial flavors rendered the method obsolete — the shrub fell into oblivion.\u003c\/p\u003e\n\n\u003cp\u003eHanna Schuster encountered it in 2011 during a semester abroad in Pennsylvania. As a food technologist, she was less interested in nostalgia than in the interplay of acidity and fruit. In 2012, the family presented their first five varieties at a trade fair.\u003c\/p\u003e\n\n\u003ch3\u003eFour to six weeks of maceration\u003c\/h3\u003e\n\n\u003cp\u003eProduction follows the old three-step process. First, the fruits are chopped — differently depending on their firmness. Citrus fruits are sliced into barrels, hard quinces are shredded, soft berries remain whole because the vinegar penetrates anyway.\u003c\/p\u003e\n\n\u003cp\u003eIt's about surface area: the more there is, the more flavor the vinegar extracts. The fruits are then poured over with organic apple cider vinegar and stored for four to six weeks. This phase is called maceration — the extraction of aromatic substances by a liquid.\u003c\/p\u003e\n\n\u003cp\u003eAfterward, the fruits are pressed. Especially with hard-shelled varieties, the pressing process extracts a significant amount of flavor; the leached fruit goes into the compost. What remains is the fruit vinegar.\u003c\/p\u003e\n\n\u003cp\u003eIn the third step, it is seasoned with sugar until the balance of sweetness and acidity is right. Then follows hot bottling. The label is applied to the bottle by hand.\u003c\/p\u003e\n\n\u003ch3\u003eThe varieties at ginusslande.com\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eBerry.\u003c\/strong\u003e Blueberry-Raspberry, Blackcurrant, and Raspberry are the manufactory's classics. Raspberry is the entry point if you are new to shrub — it demonstrates the principle most clearly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHerbal-fresh.\u003c\/strong\u003e Rosemary-Lemon is considered an all-rounder in the manufactory: from antipasti platters to lemonade. Lemon-Thyme goes in the same direction, but remains more Mediterranean and suits oven-roasted vegetables.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpicy.\u003c\/strong\u003e Ginger adds warmth to the glass without burning. Orange-Cardamom and Oriental are the varieties for the kitchen — for stews, cheese, in marinades.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Spritz.\u003c\/strong\u003e Hibiscus-Raspberry, Rosemary-Grapefruit, and Basil-Lime are a separate line, designed for aperitifs. They are flavored for sparkling wine, prosecco, and soda and have a more distinct flavor than the classic shrubs.\u003c\/p\u003e\n\n\u003ch3\u003eDosage, storage, and honest limitations\u003c\/h3\u003e\n\n\u003cp\u003eA shrub is never drunk neat. The ratio is 1:10 to 1:15 — so 1.5 to 2 cl of syrup for a 0.2-l glass. If you're looking for a syrup to spoon over ice cream, you're better off with a classic fruit syrup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Red varieties should be stored in the dark. Since the manufactory does not use artificial colors, the red color will shift to brownish over time. This does not change the taste, but it does change the appearance in the glass.\u003c\/p\u003e\n\n\u003cp\u003eYou should be aware of two limitations. First, the vinegar note: those expecting pure fruit sweetness will find the apple cider vinegar base unusual — it's the whole point of the product, but it's there. Second, the sugar. At around 60 g per 100 ml, a shrub is not a reduced-sugar product; the manufactory has attempted and abandoned such efforts because the fruit flavors were noticeably lost.\u003c\/p\u003e\n\n\u003cp\u003eWe deliberately do not carry the savory shrubs from the manufactory — Red Onion, Garlic, Wild Garlic. Our selection focuses on the fruity and herbal varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently Asked Questions about Schuster's Shrub\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes a shrub need to be refrigerated after opening?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo. The vinegar content reliably preserves the syrup, so the bottle can be stored in a cupboard. For red varieties, ensure a dark place to maintain their color.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Shrub and Summer Spritz?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClassic shrubs are all-rounders for dressings, lemonade, and cooking. The Summer Spritz line is tailored for aperitifs and has a stronger flavor profile against sparkling wine and soda. For a salad dressing, you're more likely to reach for Rosemary-Lemon than Basil-Lime.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich shrub is suitable for beginners?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRaspberry. This variety most clearly demonstrates the interplay of fruit and acidity and works equally well in water, dressing, and over vanilla ice cream. Blueberry-Raspberry is a slightly rounder alternative.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs a shrub good for cooking?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, and this is its underrated area of use. A spoonful in a marinade, a dash in a sauce: the shrub replaces vinegar and sweetness in one step. Lemon-Thyme with roasted vegetables is a good start.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThree ingredients, four weeks of patience — and a syrup that works as naturally in a salad as it does in an aperitif glass.\u003c\/em\u003e\u003c\/p\u003e\n","products":[{"product_id":"sommer-spritz-sirup-hibiskus-himbeere","title":"Summer Spritz Hibiscus Raspberry Syrup","description":"\u003ch2\u003eSummer Spritz Hibiscus-Raspberry Syrup. The first variety in a line for aperitif glasses.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Spritz Hibiscus-Raspberry Syrup\u003c\/strong\u003e is an aperitif syrup made from raspberries, hibiscus blossoms, and organic cloudy apple cider vinegar – the first variety in the Summer Spritz line. It’s not a dressing syrup for salads, not a berry liqueur, and not a syrup designed to be diluted with plain water.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Spritz Hibiscus-Raspberry Syrup\u003c\/strong\u003e is Schusters Shrub’s aperitif syrup, in which a berry and a blossom take on strictly separate roles. The classic shrubs from the house are aimed at water glasses and plates. This line is designed for a glass that is already sparkling and has its own acidity. Therefore, it has a more pronounced flavor. Pour four centiliters with Prosecco, and the red will be in the glass before anyone at the table has even asked.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the blossom doesn’t replace the fruit here\u003c\/h3\u003e\n\n\u003cp\u003eThe hibiscus blossom brings neither fruit pulp nor berry aroma. It provides two other things, both intended: acidity and color.\u003c\/p\u003e\n\n\u003cp\u003eIn the aroma, therefore, only the raspberry stands out, ripe and rich, with the bright note of apple cider vinegar beneath. On the palate, the berry comes first and broadly. Then the blossom acidity sets in, alongside the acetic acid. Two acids from two sources keep a single fruit in shape. This explains why the syrup doesn't turn sweet even when mixed with sparkling wine.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, it glows ruby red, and this red comes entirely from the berry and blossom. Those expecting a soft, round raspberry syrup will find the blossom acidity too dominant. It is prominent, and it should be. This variety is not suitable for a mild lemonade in the afternoon; it is too highly concentrated for that.\u003c\/p\u003e\n\n\u003ch3\u003eFour centiliters on ice and a carafe\u003c\/h3\u003e\n\n\u003cp\u003eCalculate four centiliters per glass with ice and top up with about 100 milliliters.\u003c\/p\u003e\n\n\u003cp\u003eThis is the dosage for the entire line, and it is much higher than that of a classic shrub. A classic shrub is mixed one part to ten or fifteen parts with water. However, sparkling wine is not water. It brings carbonation, its own acidity, and its own flavor. Against so much resistance, a syrup must speak louder.\u003c\/p\u003e\n\n\u003cp\u003eFor a non-alcoholic version, use non-alcoholic sparkling wine and a splash of soda; with alcohol, use Prosecco. For a group of guests, prepare a carafe: 8 cl shrub, 400 ml orange juice, a bottle of soda, a few orange slices, plenty of ice. With Lillet, you get the natural version of the well-known berry aperitif, without artificial flavors or colors. Alcohol-free, the same syrup can be served as a modified Virgin Mojito, with lime and mint.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The bottle should be stored in a dark cabinet. Without coloring, the red has nothing to hold it, and will turn brownish over the months. This doesn't change the taste, but it does change the appearance in the glass. An opened bottle tolerates room temperature without problems, thanks to the acidity. If you prefer the berry flavor without the blossom, you can find it in the \u003ca href=\"\/en\/products\/shrub-himbeere-sirup\"\u003esingle-variety shrub for cooking and water glasses\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eTwo raw materials, one extract, no artificial coloring\u003c\/h3\u003e\n\n\u003cp\u003eRaspberries and hibiscus blossoms steep together for four to six weeks in organic cloudy apple cider vinegar. Both release their color, and both release it completely.\u003c\/p\u003e\n\n\u003cp\u003eThis is why no artificial coloring is needed in the end, and also the reason for the dark cabinet. A red from plant parts is not designed to look the same for years. An added dye would be designed precisely for that. The manufacturer prefers to accept the discoloration rather than the additive.\u003c\/p\u003e\n\n\u003cp\u003eAfter extraction, the berry and blossom are pressed. The fruit vinegar is given enough sugar until fruit, blossom, and acidity are balanced, and then it is bottled piping hot. After that, it lasts about three years, and no preservative is needed.\u003c\/p\u003e\n\n\u003cp\u003eUntersteinbach in Steigerwald is where Hanna and Gabi Schuster have been producing since 2012. The Summer Spritz line is a newer development there alongside the classic shrubs, and this variety was at its beginning. A new recipe only goes into production in the house after the whole family has tasted it.\u003c\/p\u003e\n\n\u003ch3\u003eThe prototype of a line for the glass\u003c\/h3\u003e\n\n\u003cp\u003eThis variety answered the question on which the entire line hinges: What does a shrub taste like that doesn't go into water, but into a glass of sparkling wine?\u003c\/p\u003e\n\n\u003cp\u003eThe answer was: more acidic, higher dosage, with a second acid source besides vinegar. What came after follows this guideline. The \u003ca href=\"\/en\/products\/sommer-spritz-sirup-rosmarin-grapefruit\"\u003etart variety of the line with a real bitter note\u003c\/a\u003e follows the same path via grapefruit. As a hostess gift, the Hibiscus-Raspberry is the most reliable of the three, as it requires the least explanation. A bottle stands on the table, with sparkling wine and soda next to it, and guests help themselves. The one number you should keep in mind is just under 61 grams of sugar per 100 milliliters. Four centiliters per glass is the calculation, not the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe syrup with which the manufacturer began to take the aperitif glass seriously — and which still sets the benchmark for the line.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":56967441514822,"sku":"026SCH0001","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56967441547590,"sku":"026SCH0001_3","price":35.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/schusters-shrub-sommer-spritz-hibiskus-himbeere.png?v=1784273114"},{"product_id":"sommer-spritz-sirup-rosmarin-grapefruit","title":"Summer Spritz Syrup Rosemary-Grapefruit","description":"\u003ch2\u003eSummer Spritz Syrup Rosemary-Grapefruit. The only one in the line with a genuine bitter note.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Spritz Syrup Rosemary-Grapefruit\u003c\/strong\u003e is an aperitif syrup made from grapefruit, rosemary, and cloudy organic apple cider vinegar — the tart variety in the Summer Spritz line. Not a berry syrup, not a bitter liqueur, not a syrup for guests who prefer things smooth and sweet.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Spritz Syrup Rosemary-Grapefruit\u003c\/strong\u003e is the aperitif syrup from Manufaktur Schusters Shrub, where two types of tartness meet. The other varieties from the brand use acidity against sweetness. This one additionally brings bitter notes, and bitter is not acidic. It's a flavor in its own right, with its own rules. If the berry varieties in the line are too sweet for you, this is the answer.\u003c\/p\u003e\n\n\u003ch3\u003eBitter and sour are not the same\u003c\/h3\u003e\n\n\u003cp\u003eThe aroma leads with grapefruit, juicy and framed by a tart edge. Behind it lies rosemary, cool and針-like.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, a pale pink appears, almost disappearing under sparkling wine. Grapefruit only colors faintly, and without dye, it stays that way. If you expect a vibrant glass, you won't get it here.\u003c\/p\u003e\n\n\u003cp\u003eGrapefruit is the only citrus fruit in the range that brings notable bitter compounds. The most important one is naringin, located in the peel and the white pith underneath.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the difference is easily understood. Acidity comes quickly, intensifies, and then fades. Bitterness comes later, spreads out flat, and lingers. That's why the two don't cancel each other out but rather add up. The acetic acid cuts in front, and the naringin follows behind. Rosemary lays a resinous-green stripe in between.\u003c\/p\u003e\n\n\u003cp\u003eThe finish has a dry bitterness, longer than any other variety from the brand. If you expect a juicy-fruity grapefruit syrup, you will find the bitterness too persistent. This variety is not suitable for guests who fundamentally leave bitter lemonades and tart aperitifs untouched.\u003c\/p\u003e\n\n\u003ch3\u003eWith sparkling wine in the morning, with gin in the evening, with water in between\u003c\/h3\u003e\n\n\u003cp\u003eFour centiliters over ice, topped with about 100 milliliters of dry sparkling wine. The bitterness stands up to the effervescence instead of being lost in it.\u003c\/p\u003e\n\n\u003cp\u003eWith gin, the same approach becomes a long drink. Juniper and rosemary intertwine because both are resinous in structure. Two centiliters of gin are enough; the syrup, which already brings acidity, sweetness, and aroma, does the rest.\u003c\/p\u003e\n\n\u003cp\u003eWith pure mineral water, you can go further than with the berry varieties. Bitter compounds withstand dilution better than fruit aromas, as the perception threshold for bitterness is low. Where a berry disappears in water, grapefruit still stands out.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Use a sparkling wine without residual sugar. A semi-dry sparkling wine will cover the bitterness and turn a sophisticated aperitif into a lemonade with alcohol. The \u003ca href=\"\/en\/products\/sommer-spritz-sirup-basilikum-limette\"\u003egreen variety of the line with a herbal note\u003c\/a\u003e is the refreshing counterpart.\u003c\/p\u003e\n\n\u003ch3\u003eWhat sugar does and doesn't do to bitter compounds\u003c\/h3\u003e\n\n\u003cp\u003eSugar doesn't remove bitter compounds. It masks them. Both flavors dampen each other's perception without changing the amount in the glass.\u003c\/p\u003e\n\n\u003cp\u003eThis has a consequence that only becomes apparent at the table. As the ice melts, the perception of sweetness drops faster than bitterness. A heavily sweetened bitter aperitif often becomes unpalatable in its final third. This variety is constructed differently from the outset. The rosemary doesn't mask the grapefruit; it stands alongside it. The glass carries through to the last sip.\u003c\/p\u003e\n\n\u003cp\u003eGrapefruit and rosemary sprigs infuse together in cloudy organic apple cider vinegar for four to six weeks, without any heat. Afterwards, it is pressed and flavored with sugar, and this is where Hanna Schuster's training as a food technologist pays off. Together with Gabi Schuster, she develops the recipes in the manufactory in Untersteinbach. Hot-filled, the bottle then lasts for about three years, making preservatives unnecessary. The variety was new to the line for the 2025 season, which, alongside the classic shrubs, is already the younger development of the company.\u003c\/p\u003e\n\n\u003ch3\u003eThe variety for those who find berries too sweet\u003c\/h3\u003e\n\n\u003cp\u003eThe Summer Spritz line started with berries and remained so for a long time. This variety caters to a taste that a fruit syrup structurally cannot. \u003c\/p\u003e\n\n\u003cp\u003eBerries bring acidity, but no bitter compounds. Those seeking bitterness in an aperitif usually end up with liqueurs with alcohol and high sugar content. Here, the same direction is available without either. As a gift, this is the choice for hosts whose aperitif can be dry. A glass before dinner here is preparation for it, not a distraction from it. If you'd rather have the herb next to a lemon, reach for the \u003ca href=\"\/en\/products\/shrub-rosmarin-zitrone-sirup\"\u003evariety that takes the same rosemary into the kitchen\u003c\/a\u003e. The sugar content is still a good 60 grams per 100 milliliters. The fact that the syrup tastes tart doesn't change this number, and pure, it remains considerable.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn aperitif syrup for those who briefly frown at the first sip and are already refilling at the second.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":56967441580358,"sku":"026SCH0002","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56967441613126,"sku":"026SCH0002_3","price":35.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/schusters-shrub-sommer-spritz-rosmarin-grapefruit.png?v=1784273115"},{"product_id":"sommer-spritz-sirup-basilikum-limette","title":"Summer Spritz Basil-Lime Syrup","description":"\u003ch2\u003eSummer Spritz Basil-Lime Syrup. The newest variety in the line, and the greenest.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Spritz Basil-Lime Syrup\u003c\/strong\u003e is an aperitif syrup made from organic limes, basil, and naturally cloudy organic apple cider vinegar — the latest addition to the Summer Spritz line. Not an herbal liqueur, not a lime syrup for the cocktail bar, not a kitchen syrup for dressing.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Spritz Basil-Lime Syrup\u003c\/strong\u003e is the aperitif syrup from Schusters Shrub, whose tone is set by an herb that can barely tolerate heat. Basil is the most volatile herb in the entire range. Dried, it tastes of little, cooked, even less. The fact that it even makes it into the glass here is not a matter of course, but a question of the process.\u003c\/p\u003e\n\n\u003ch3\u003eWhy Dried Basil Tastes of Nothing\u003c\/h3\u003e\n\n\u003cp\u003eThe aroma leads with the herb, green and slightly peppery; the lime only follows afterward. This is the reverse order to the other two varieties in the line, where the fruit leads.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the two swap places. The lime comes first, clear and sharply defined, then the herb spreads over it. The organic lime provides the fruit acid, the apple cider vinegar the second alongside it. The basil brings no acidity at all, but rather essential oil. This oil is the reason for everything else.\u003c\/p\u003e\n\n\u003cp\u003eIn the finish, a cool, grassy note remains. Those who expect a clear limeade will find the herbal note too green. Basil in a drink divides the table faster than any fruit. Those who only know the herb from tomato salad need a sip to get sorted.\u003c\/p\u003e\n\n\u003ch3\u003eTwo Centiliters, Three Glasses, Always Fresh Herb\u003c\/h3\u003e\n\n\u003cp\u003eThis variety goes into the glass with two centiliters. The other two in the line go with four, and the difference is not a savings program.\u003c\/p\u003e\n\n\u003cp\u003eHerb aroma reaches its perception threshold earlier than fruit aroma. Double the amount here does not result in a double effect, but a glass that tastes like a kitchen instead of an aperitif.\u003c\/p\u003e\n\n\u003cp\u003eFor the Herbal Spritz, add 2 cl to a glass, along with a lime slice and ice cubes, top up with soda, and place fresh basil on top. The Peach Garden needs 2 cl syrup, 4 cl peach juice, 1 cl lime juice, a peach wedge and ice, plus non-alcoholic sparkling wine, soda, and basil again. For the Wine Spritzer Deluxe, 2 cl syrup, a lime slice, and ice cubes go into the glass, followed by 8 cl dry white wine and 150 ml mineral water.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Only mix this variety when the guests are in the room. It is not suitable for a buffet where glasses stand around for a long time, because the herbal note gives way first. The \u003ca href=\"\/en\/products\/sommer-spritz-sirup-rosmarin-grapefruit\"\u003ebitter variety of the line with a bitter note\u003c\/a\u003e lasts significantly longer here.\u003c\/p\u003e\n\n\u003ch3\u003eThe Only Heat in the Process Comes at the Very End\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer's vinegar extract works cold, for four to six weeks. For most varieties, this is a question of aroma quality. For basil, it is the condition for anything to even arrive.\u003c\/p\u003e\n\n\u003cp\u003eA rosemary sprig is a dry plant. Its needle is waxy and tough and holds its oil firmly, which is why rosemary also works dried. A basil leaf is the opposite of that: thin, soft, water-rich. It readily releases its oil and then has nothing left in reserve. What has once escaped, no process can bring back.\u003c\/p\u003e\n\n\u003cp\u003eTherefore, the herb is added late to the mixture. The limes need the full weeks for acidity and fruit. The basil does not need them and would turn hay-like with the same standing time.\u003c\/p\u003e\n\n\u003cp\u003eOnly at the very end does warmth come into play. The syrup gets its sugar and goes into the bottle boiling hot. This replaces any preservative and makes it last for about three years. This one moment is the compromise of the process. It costs herbal aroma, and that's why the basil in the glass is finely drawn instead of loud. Those looking for a basil punch will not find it here.\u003c\/p\u003e\n\n\u003ch3\u003eWhat an Herb Makes Different in the Aperitif Glass\u003c\/h3\u003e\n\n\u003cp\u003eThe line started with berries, and it remained so for years. With this variety, an herb is at the forefront for the first time, and that shifts the occasion.\u003c\/p\u003e\n\n\u003cp\u003eA berry aperitif is a welcome drink. It is sweet enough to stand on its own. This variety is designed differently: green, dry, with a spice that transitions to food. Before a menu with fish or vegetables, it is therefore the more harmonious choice. As a gift, it goes to people who grow their own herbs. The \u003ca href=\"\/en\/products\/sommer-spritz-sirup-hibiskus-himbeere\"\u003eberry variety with which the line began\u003c\/a\u003e is the easier entry. Hanna and Gabi Schuster develop their recipes themselves, in the manufactory in Untersteinbach in the Steigerwald. Here too, about 60 grams of sugar are involved per 100 milliliters, but at two centiliters per glass, it's the smallest portion of the three.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTwo centiliters, a leaf on top, and the glass smells of a herb garden before it even reaches the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":56967441645894,"sku":"026SCH0003","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56967441678662,"sku":"026SCH0003_3","price":35.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/schusters-shrub-sommer-spritz-basilikum-limette.png?v=1784273115"},{"product_id":"shrub-heidelbeer-himbeer-sirup","title":"Shrub Blueberry Raspberry Syrup","description":"\u003ch2\u003eBlueberry-Raspberry Shrub. Two berries, sharing the work.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlueberry-Raspberry Shrub\u003c\/strong\u003e is a fruit syrup made from blueberries and raspberries, steeped in unfiltered organic apple cider vinegar and sweetened with sugar — the manufacturer's best-selling variety. Not a berry syrup for children's lemonade, not a ready-made dressing, not a drink to be consumed neat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlueberry-Raspberry Shrub\u003c\/strong\u003e is a fruit syrup based on apple cider vinegar from the Schusters Shrub manufactory, in which two berries work with clearly defined roles. The blueberry brings depth and color, the raspberry provides the acidic peak on top. Spoon the syrup over a green salad, and you'll first see the violet color between the leaves. On the palate, the order is reversed: first the dark base of the blueberry, then the bright pull of the raspberry. This division of labor is precisely why this variety leads the assortment.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the blueberry alone would remain too subtle\u003c\/h3\u003e\n\n\u003cp\u003eThe blueberry has color and depth, but little acidity. The raspberry has acidity and fleeting aroma, but little color. In the glass, each fills the other's gap.\u003c\/p\u003e\n\n\u003cp\u003eThe scent first presents the raspberry, bright and berry-like, followed by the darker, almost woody note of the blueberry. In the glass, the color is almost black-violet and comes solely from the blueberry skin. On the palate, the relationship shifts. The blueberry provides a broad and velvety base, while the raspberry cuts through with its sharpness. This prevents the fruit from becoming jammy. The apple cider vinegar draws a clear line underneath.\u003c\/p\u003e\n\n\u003cp\u003eThe finish leaves a dark, berry-like tartness, rounder than with the single-variety raspberry. Those looking for a single, clearly identifiable berry note will find the blend too complex. The vinegar note does not disappear even at a 1:15 dilution, and it's not meant to. For people who fundamentally dislike acidity in drinks, this syrup is not suitable.\u003c\/p\u003e\n\n\u003ch3\u003eThe dressing that the manufactory no longer changes\u003c\/h3\u003e\n\n\u003cp\u003eThe manufactory has established a dressing for this shrub that works without any further seasoning. Recreate it exactly once before you start to vary it.\u003c\/p\u003e\n\n\u003cp\u003eWhisk five tablespoons of wine vinegar with one to two tablespoons of shrub, half a teaspoon of salt, and a quarter teaspoon of pepper. Then slowly whisk in two tablespoons of safflower oil and two tablespoons of olive oil. Finally, add a thinly sliced shallot and fresh herbs, parsley or dill. This works well with field and green salads, as well as baby spinach with goat cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The acidity in the dressing comes from the wine vinegar, not the shrub. The syrup here is for the fruit, not the acidity — hence the small amount. If you add more, you won't get a fruitier dressing, but a sweeter one.\u003c\/p\u003e\n\n\u003cp\u003eIn a barbecue sauce, it works the other way around, breaking the sweetness with its acidity; one tablespoon near the end of cooking time is enough. As a lemonade, 1.5 to 2 cl per 0.2-liter glass of sparkling water is sufficient, and as an aperitif, one part shrub to ten parts sparkling wine. If you want to understand the principle neat first, start with the \u003ca href=\"\/en\/products\/shrub-himbeere-sirup\"\u003esingle-variety raspberry\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eTwo fruit vinegars, one blend\u003c\/h3\u003e\n\n\u003cp\u003eHanna and Gabi Schuster have been running their manufactory in Untersteinbach in the Steigerwald as a transparent operation since 2012. Those who wish can watch the production at work.\u003c\/p\u003e\n\n\u003cp\u003eBlueberries and raspberries go into the unfiltered organic apple cider vinegar as whole fruit. Soft berries don't need mechanical breakdown — unlike quinces, which are chopped, or citrus fruits, which are sliced. The vinegar extracts the flavor compounds for four to six weeks. This process is technically called maceration.\u003c\/p\u003e\n\n\u003cp\u003eAfterwards, the berries are pressed, and the pulp goes to compost. The fruit vinegar is then given enough sugar until sweetness and acidity are balanced, and is hot-filled into bottles. This preserves it for about three years, entirely without preservatives. With a blend, everything depends on the ratio: too much raspberry, and the blueberry disappears beneath it; too little, and the syrup becomes dull. Most of the approximately 25 varieties rely on one main ingredient. Here, two berries must be balanced against each other.\u003c\/p\u003e\n\n\u003ch3\u003eWhy this variety belongs on the kitchen shelf\u003c\/h3\u003e\n\n\u003cp\u003eThis shrub is not a drink syrup that occasionally finds its way into the kitchen. It's built the other way around: a kitchen product that also happens to work as a lemonade.\u003c\/p\u003e\n\n\u003cp\u003eThis explains its position in the product range. Once someone has had it in a dressing, they buy it again because the salad tastes flatter without it. As a gift for people who enjoy cooking, it is therefore more reliable than an unusual variety. It doesn't end up in the cupboard, but next to the olive oil. However, if you know from the outset that you prefer something darker and drier, you're better off with the \u003ca href=\"\/en\/products\/shrub-schwarze-johannisbeere-sirup\"\u003etartier blackcurrant variety\u003c\/a\u003e. With just under 61g of sugar per 100ml, the pure syrup remains a sweetener. In a dressing, this is spread over four portions, but for a spoonful neat, it's worth considering.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTwo berries, one tablespoon, and the green salad is no longer a side dish, but the reason for the whole meal.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":56967441711430,"sku":"026SCH0004","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56967441744198,"sku":"026SCH0004_3","price":35.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/schusters-shrub-heidelbeer-himbeer_80a61d3e-28e2-4891-b3ca-ac186a1ca1fe.png?v=1784273115"},{"product_id":"shrub-schwarze-johannisbeere-sirup","title":"Shrub Blackcurrant Syrup","description":"\u003ch2\u003eBlackcurrant Shrub. The berry that resists sweetness the most.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cstrong\u003eBlackcurrant Shrub\u003c\/strong\u003e is a fruit syrup made from blackcurrants, naturally cloudy organic apple cider vinegar, and sugar — the darkest and most tart variety in our range. Not a cassis liqueur, not a soft berry syrup, not a drink for lovers of mellow sweetness.\u003c\/blockquote\u003e\n\n\u003cstrong\u003eBlackcurrant Shrub\u003c\/strong\u003e is a vinegar-based fruit syrup from the Schuster's Shrub manufactory, where the most unruly berry in the garden meets apple cider vinegar. Other fruits yield to sugar. The blackcurrant does not. It retains its strict, almost resinous character, no matter how much sweetness it encounters. Pour two centimeters into cold sparkling wine, and the color in the glass turns inky. The first sip is not a compliment to the palate, but a statement.\n\n\u003ch3\u003eWhy this berry cannot be sweetened\u003c\/h3\u003e\n\nThe aroma is unmistakable: dark currant, black foliage, with a resinous undertone. Those who like cassis recognize it before the glass reaches the table.\n\nOn the palate, the fruit comes first, dense and dark, then the tartness from the skin. It lingers longer than the sweetness. The apple cider vinegar intensifies this effect instead of softening it — fruit acid and acetic acid pull in the same direction. Therefore, this variety tastes drier than any other from the manufactory, even though its sugar content is practically the same as that of the other berry varieties.\n\nThe finish leaves an astringent tartness that lightly puckers the palate. Those expecting a soft, jammy berry syrup will find this variety too strict. It is not suitable for a mild children's lemonade. For that, you should rather opt for the \u003ca href=\"\/en\/products\/shrub-heidelbeer-himbeer-sirup\"\u003erounder blend of blueberry and raspberry\u003c\/a\u003e.\n\n\u003ch3\u003eOne tablespoon of syrup, four uses\u003c\/h3\u003e\n\nThis syrup is always diluted; the only question is with what. For a refreshing glass, add a splash of lemon juice and two ice cubes to the glass and top up with 200 ml of mineral water.\n\nIf it is to become an aperitif, Prosecco replaces the water, in a one-to-ten ratio. The dressing follows the basic formula of the house: shrub, lemon juice, oil, plus salt and pepper. For tomato and mozzarella, mix two tablespoons of shrub with one tablespoon of red wine vinegar and two tablespoons of olive oil. The dark fruit takes the sweetness out of the tomato and contrasts with the mild mozzarella.\n\nThe syrup is an obvious companion to game, as the currant can stand up to dark meat. It works for ripe cheese for the same reason: it counteracts the spice instead of overpowering it. And poured over vanilla ice cream, it creates a contrast that a berry compote cannot: the acidity cuts through the cream instead of dissolving in it. One tablespoon per serving is sufficient.\n\n\u003cstrong\u003eA side note:\u003c\/strong\u003e Store the bottle in a dark cupboard. Without colorants, the deep red loses its luminosity over the months — this does not affect the taste, but it is a shame in the glass. You do not need to refrigerate the syrup even after opening; the acetic acid content takes care of that.\n\n\u003ch3\u003eWhere the tartness comes into the bottle\u003c\/h3\u003e\n\nSince 2012, Hanna and Gabi Schuster have been running their business in Untersteinbach in the Steigerwald, with an open-door policy. Around 25 varieties are produced there using the same process.\n\nThe blackcurrants are put into the naturally cloudy organic apple cider vinegar whole and remain there for four to six weeks. Cutting or chopping is unnecessary for such a soft berry; the vinegar penetrates it on its own. The vinegar extracts the aromatic substances from the skin. Almost everything in this berry is found there: the color, the aroma, and the tannins that create the tartness.\n\nAfterward, the berries are pressed, and the leached pomace goes to the compost. The remaining fruit vinegar is seasoned with sugar, and this is the trickiest step in the entire range for this variety. Too little sugar, and the berry becomes unpleasantly tart; too much, and its character disappears. Filled hot, the bottle then keeps for about three years without a preservative. This variety received a gold award from the Genussmagazin Selection.\n\n\u003ch3\u003eCassis without liqueur and without alcohol\u003c\/h3\u003e\n\nMost people know cassis as a liqueur: sweet, heavy, alcoholic, and hidden behind sparkling wine in a Kir Royal. This shrub reverses that ratio.\n\nIt brings the same berry into the glass, but dry and non-alcoholic, and it doesn't hide. In sparkling wine, the blackcurrant remains recognizable as a fruit, instead of just contributing color. This makes it a perfect gift for hosts who take their aperitifs seriously, and for anyone who wants something tart in their glass in the evening. For a cheese board, the \u003ca href=\"\/en\/products\/shrub-orange-cardamom-sirup\"\u003espicy variety with orange and cardamom\u003c\/a\u003e is the softer alternative. Despite its tart impression, with a good 60 g of sugar per 100 ml, it remains a sweetener, noteworthy when consumed neat.\n\n\u003cem\u003eA syrup for those who, at the word berry, don't think of jam, but of a dark, dry sip.\u003c\/em\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":56967441776966,"sku":"026SCH0005","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"3x 250 ml","offer_id":56967441809734,"sku":"026SCH0005_3","price":35.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/schusters-shrub-schwarze-johannisbeere.png?v=1784273116"},{"product_id":"shrub-ingwer-sirup","title":"Shrub Ginger Syrup","description":"\u003ch2\u003eShrub Ginger. The one variety that contains no fruit.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrub Ginger\u003c\/strong\u003e is a syrup made from fresh organic ginger, cloudy organic apple cider vinegar, and sugar — the only non-fruit variety in this selection. No berry flavor, no burning ginger beer syrup, no drink for the undiluted glass.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrub Ginger\u003c\/strong\u003e is a vinegar-based syrup from Schusters Shrub, for which crushed organic ginger root is steeped in apple cider vinegar for weeks. Among all the berries, there's a rhizome. This shifts the entire dynamic of the syrup. There's no fruit flavor to contend with the acetic acid. What catches it in the glass is sharpness — and that comes from a substance no raspberry possesses.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the pungency arrives mellowed here\u003c\/h3\u003e\n\n\u003cp\u003eThe scent is unmistakably ginger, freshly grated instead of dried, with the bright note of apple cider vinegar beneath. Citrusy, resinous, with an earthy trace behind it.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the spice comes before the sharpness. It builds up slowly, lingers in the throat, and fades without ever scratching. Gingerol, the pungent compound in fresh rhizomes, is responsible for this. If ginger is dried or heated for a long time, some of it converts into shogaol, which tastes significantly more pungent. Here, only fresh root is used, and that's exactly what you taste.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the syrup appears golden-brown and slightly cloudy, without any color correction. The finish leaves spice, not heat. Those looking for the scratching pungency of freshly grated root will find this syrup too mild. The apple cider vinegar is openly in the foreground and does not disappear even with heavy dilution. It is not suitable for people who fundamentally dislike a vinegar note in their drink.\u003c\/p\u003e\n\n\u003ch3\u003eOne centiliter, six steps, no alcohol\u003c\/h3\u003e\n\n\u003cp\u003eThe most famous drink from the manufacturer with this variety comes without spirits. It takes one minute and thrives on a detail that most people skip.\u003c\/p\u003e\n\n\u003cp\u003eAdd 1 cl of shrub to a glass, along with a splash of lime juice and two ice cubes. Briefly press two mint leaves between your fingers before adding them to the glass. If left unpressed, the essential oil remains in the cells, and the mint just stands there decoratively. Top with 100 ml of sparkling water, and hang a lime slice on the rim. If you want to approach the evening differently, add 2 cl of gin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For ginger lemonade, fill a glass with ice, add two centiliters of syrup, and top with a quarter liter of sparkling water. This is approximately 1:12 and actually tastes like root, not artificial flavor.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it belongs in Asian dishes, in barbecue marinades, and in dips. A tablespoon stirred into soy sauce and sesame oil, and the meat gets a ginger note from the grill that dried powder doesn't deliver. If you're looking for the same effect in roasted vegetables, reach for the \u003ca href=\"\/en\/products\/shrub-zitrone-thymian-sirup\"\u003eMediterranean variety with thyme\u003c\/a\u003e; for couscous and bulgur, the \u003ca href=\"\/en\/products\/shrub-oriental-sirup\"\u003eoriental spice syrup\u003c\/a\u003e is the more obvious choice.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the root has to go under the knife\u003c\/h3\u003e\n\n\u003cp\u003eBotanically, ginger is not a fruit, but a rhizome: an underground stem section, longitudinally fibrous and enclosed by a firm skin. This structure determines the entire process.\u003c\/p\u003e\n\n\u003cp\u003eSoft berries go untreated into the cloudy organic apple cider vinegar because it penetrates them on its own. With the rhizome, this stops at the fiber. The vascular bundles run lengthwise and hold tight what the vinegar is supposed to extract. So, the root is shredded beforehand. Only the cut surfaces open the way, and the size of the pieces controls how quickly and how much is released. Cut too coarsely, and the root remains silent; cut too finely, and the vinegar also extracts the bitter components.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eHanna Schuster is a food technologist, and this detail reflects her training. Together with Gabi Schuster, she runs the manufactory in Untersteinbach, Lower Franconia. After four to six weeks, the extracted root goes under the press, and the remaining fibers are composted. The ginger vinegar then receives sugar until spice and acidity are balanced, and is hot-filled. This makes preservatives unnecessary, and the bottle lasts about three years. The pleasure magazine Selection awarded this variety gold.\u003c\/p\u003e\n\n\u003ch3\u003eA second place in Beijing\u003c\/h3\u003e\n\n\u003cp\u003eA drink containing this syrup landed in second place at the cocktail contest in Beijing. This is less due to exoticism than to its construction.\u003c\/p\u003e\n\n\u003cp\u003eBehind a bar, an ingredient needs three qualities: acidity, sweetness, and aroma. Usually, they come from three bottles: lime juice, simple syrup, and ginger syrup. This shrub brings all three, in a pre-balanced ratio. That's exactly what makes it a souvenir for people with a home bar and for anyone who doesn't want to know Moscow Mule from a can. Around 62g of sugar per 100ml makes it the sweetest variety of the manufactory. In a finished drink, this distributes across an entire glass. Measured against the undiluted syrup, the value remains noteworthy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA syrup that shows ginger doesn't have to burn to be heard in a glass.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":56967441842502,"sku":"026SCH0006","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56967441875270,"sku":"026SCH0006_3","price":35.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/schusters-shrub-ingwer.png?v=1784273116"},{"product_id":"shrub-rosmarin-zitrone-sirup","title":"Shrub Rosemary-Lemon Syrup","description":"\u003ch2\u003eRosemary Lemon Shrub. The variety that is at home on two shelves.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosemary Lemon Shrub\u003c\/strong\u003e is a fruit syrup made from organic lemons, rosemary, unfiltered organic apple cider vinegar and sugar - the all-rounder of the manufactory. Not a sweet lemon soda from childhood, not a herbal liqueur, not a pre-seasoned dressing.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosemary Lemon Shrub\u003c\/strong\u003e is a vinegar-based fruit syrup from the Schusters Shrub manufactory, in which lemon slices and rosemary needles move out together. Rub a rosemary needle between your fingers, and you already know one half of this syrup. The other is lemon, and not just its juice. What emerges works just as reliably in a glass of water as it does on an antipasti platter. No other variety of the house masters this dual role.\u003c\/p\u003e\n\n\u003ch3\u003eWhere the resin meets the lemon\u003c\/h3\u003e\n\n\u003cp\u003eThe scent starts with lemon, bright and juicy, followed by the resinous-green note of fresh rosemary needles. Two aromas that do not overlap but appear one after the other.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the order is reversed. The rosemary comes early and cool, with a camphor-like trace, as essential oils bring. Only then does the lemon set in, and the apple cider vinegar brings both together. This is the trick of this combination: herbal spice alone tastes medicinal, lemon alone tastes thin. Together they create a freshness with substance underneath.\u003c\/p\u003e\n\n\u003cp\u003eThe finish leaves a cool, slightly bitter note from the lemon peel. Those who expect a pure lemon syrup will find the herbal note too present. Rosemary polarizes, and this syrup does not hide it. For people who associate the herb exclusively with pot roast, it is not the right entry-level product.\u003c\/p\u003e\n\n\u003ch3\u003eThe Weekend Opener needs a twig in the glass\u003c\/h3\u003e\n\n\u003cp\u003eThe manufactory has created a drink for this variety that leaves half of the white wine. It has a name and a fixed sequence.\u003c\/p\u003e\n\n\u003cp\u003eTwo centiliters of shrub into the glass, plus two ice cubes, a lemon slice, and a rosemary sprig. Top with 100 ml of sparkling water and 100 ml of dry white wine. The sprig is not decoration, but a component. It continues to release oil over the minutes. This keeps the herbal note present while the ice dilutes the drink.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Use a dry, acidic white wine without wood. A rich, barrel-aged wine fights with the rosemary instead of carrying it.\u003c\/p\u003e\n\n\u003cp\u003eWithout wine, the same approach becomes a thirst quencher: one part syrup to twelve parts ice-cold mineral water. In the kitchen, it goes with antipasti, in marinades for fish and poultry, and over grilled vegetables. For a dressing, mix it with lemon juice and then whisk in olive oil. If you prefer it more herbal and less lemony, check out the \u003ca href=\"\/en\/products\/shrub-zitrone-thymian-sirup\"\u003eMediterranean variety with thyme\u003c\/a\u003e. Behind the bar, the \u003ca href=\"\/en\/products\/shrub-ingwer-sirup\"\u003espicy syrup made from fresh ginger\u003c\/a\u003e is the counterpart.\u003c\/p\u003e\n\n\u003ch3\u003eTwo ingredients, two different clocks\u003c\/h3\u003e\n\n\u003cp\u003eRosemary and lemon do not release their aromas at the same pace. This circumstance determines the entire variety.\u003c\/p\u003e\n\n\u003cp\u003eThe technical term for the extract is maceration, a cold process without any heat. In rosemary, the essential oils are located in tiny glands on the outside of the needle. They are volatile and migrate almost immediately into the vinegar. The lemon takes longer, because its aromas are hidden behind cell walls in the peel and pulp. It takes four to six weeks for them to be completely released. The rosemary is long finished by this time and still continues to release. The quantitative ratio of the two is therefore not a matter of taste, but a calculation over time. Too much herb at the beginning, and in the end, the lemon only tastes along.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eSince 2012, Hanna and Gabi Schuster have been working in their manufactory in Untersteinbach, Lower Franconia. A detail from their product range shows how much they trust this variety. They put together a set consisting of the bottle with a dry Franconian Müller from a regional winery and a glass. No other shrub from the house gets a wine alongside it. After pressing, a lemon vinegar remains, which sugar balances. Hot-filled, the syrup then remains stable for about three years, completely without preservatives.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the all-rounder rarely gathers dust in the cupboard\u003c\/h3\u003e\n\n\u003cp\u003eMost varieties of the manufactory have a specific purpose. Berry syrups go into glasses or desserts, spice syrups go into the kitchen.\u003c\/p\u003e\n\n\u003cp\u003eThis variety serves both sides because its components perform different tasks. Lemon is a beverage aroma, rosemary is a kitchen aroma. As a gift, it is therefore the least risky choice in the assortment: it works for people who cook and for people who are just looking for a good glass. For a summer party, one bottle is enough for about a dozen glasses. Around 60 g of sugar per 100 ml are also on the label for this variety. Heavily diluted, this is hardly significant. As a pure spoon, the value remains considerable. By the way, the opened bottle does not need to be refrigerated, as the vinegar content takes care of that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA bottle that ends up in the dressing at lunchtime and in the wine glass in the evening, without having to explain itself in between.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":56967441908038,"sku":"026SCH0007","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56967441940806,"sku":"026SCH0007_3","price":35.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/schusters-shrub-rosmarin-zitrone.png?v=1784273116"},{"product_id":"shrub-himbeere-sirup","title":"Shrub Raspberry Syrup","description":"\u003ch2\u003eRaspberry Shrub. The variety that started the Shrub story.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Shrub\u003c\/strong\u003e is a fruit syrup made from raspberries, naturally cloudy organic apple cider vinegar, and sugar — the manufacturer's benchmark variety. Not a flavored raspberry syrup, not a fruit vinegar for salads, not a drink for pure consumption.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Shrub\u003c\/strong\u003e is a vinegar-based fruit syrup from Schusters Shrub, where whole raspberries steep in apple cider vinegar for weeks. Pour two centiliters into cold sparkling water, and the syrup sinks as a dark red streak before dissolving. What's left in the glass doesn't taste like the raspberry lemonade you remember. It tastes like raspberry, more sharply contoured than pure sweetness would ever allow.\u003c\/p\u003e\n\n\u003ch3\u003eWhy acidity makes the fruit louder\u003c\/h3\u003e\n\n\u003cp\u003eThe raspberry here shows an edge unfamiliar from jam or syrup. The aroma is of ripe berries, followed by a bright, vinegary sharpness that awakens the nose.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the fruit comes first, dense and dark. Then the acidity sets in and cuts through the sweetness instead of merely supporting it. This is the real point: acidity is a flavor carrier. It highlights the volatile esters of the raspberry — those compounds that create the typical berry aroma. Sugar alone cannot achieve this; it merely covers it.\u003c\/p\u003e\n\n\u003cp\u003eThe finish leaves a berry-like tartness that dries the mouth. This is precisely what makes one glass rarely enough. Those seeking a mild, rounded raspberry note will find the shrub too tart. The apple cider vinegar is clearly tasted on the initial sip and remains so even when heavily diluted. It is not suitable for people who generally avoid fruit acidity.\u003c\/p\u003e\n\n\u003ch3\u003eTwo centiliters, three uses\u003c\/h3\u003e\n\n\u003cp\u003eA shrub is always diluted. For a 0.2-liter glass of lemonade, use 1.5 to 2 cl with ice-cold sparkling water, a ratio between 1:10 and 1:15.\u003c\/p\u003e\n\n\u003cp\u003eFor an aperitif, replace the water with sparkling wine: one part shrub to ten parts Prosecco, plus an ice cube. In dressings, follow the manufacturer's formula. First the shrub, then a splash of lemon juice, finally slowly whisk in the oil. Nothing else is needed for lamb's lettuce with toasted walnuts and thin apple slices.\u003c\/p\u003e\n\n\u003cp\u003eIn desserts, use the syrup as a base under panna cotta. It also works stirred into a cake glaze, as the acidity works against the cream and breaks up the sweetness. One teaspoon is enough for an entire mold.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Store the bottle in a dark place. The manufacturer does not use colorings, so the red will turn brownish over time — without affecting the taste, but unfortunately the appearance. The shrub does not need to be refrigerated after opening, as the vinegar content takes care of that. However, with around 61g of sugar per 100ml, it is not a reduced-sugar product. When diluted 1:15, this is significantly less in the glass, but for the syrup itself, it remains a consideration.\u003c\/p\u003e\n\n\u003ch3\u003eSix weeks in the barrel, then to the press\u003c\/h3\u003e\n\n\u003cp\u003eRaspberries go into the apple cider vinegar as whole fruit. Quinces are chopped, citrus fruits are sliced — the berry remains as it is. The reason lies in its structure: soft pulp does not need mechanical breakdown; the vinegar penetrates on its own.\u003c\/p\u003e\n\n\u003cp\u003eThen, for four to six weeks, seemingly nothing happens. Technically, this process is called maceration: a liquid extracts aromatic substances from solid material over time. If stored too short, the vinegar remains thin; if too long, it becomes straw-like. This window is not for convenience, but the period in which the berry gives off everything and loses nothing yet.\u003c\/p\u003e\n\n\u003cp\u003eAfterward, the leached berries are pressed to extract the last remnants of aroma. The pulp goes to compost, leaving behind the fruit vinegar. It is seasoned with sugar to the correct ratio of sweetness and acidity and hot-filled. This gives the bottle a shelf life of about three years, without a single preservative. The gourmet magazine Selection awarded the Raspberry Shrub gold.\u003c\/p\u003e\n\n\u003ch3\u003eThe original Shrub, documented since 1832\u003c\/h3\u003e\n\n\u003cp\u003eIt was the raspberry, of all things, that started the entire category. When Eliza Maria Child used the term Shrub in her 1832 cookbook \u003cem\u003eThe American Frugal Housewife\u003c\/em\u003e for a non-alcoholic drink, she was referring to a raspberry vinegar drink. The American temperance movement made it an everyday drink in the 19th century.\u003c\/p\u003e\n\n\u003cp\u003eIf you are new to Shrub, this variety is the right introduction. It demonstrates the principle directly. The \u003ca href=\"\/en\/products\/shrub-heidelbeer-himbeer-sirup\"\u003eberry variant with blueberry\u003c\/a\u003e is then the smoother next step, the \u003ca href=\"\/en\/products\/shrub-rosmarin-zitrone-sirup\"\u003eherbal variety with rosemary and lemon\u003c\/a\u003e is the leap into the kitchen. The raspberry works as a gift for the same reason: it explains itself with the first sip, no instructions needed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA syrup that brings a 190-year-old idea back to the glass — and tastes more like raspberry than any raspberry lemonade.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":56967442006342,"sku":"026SCH0008","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56967442039110,"sku":"026SCH0008_3","price":35.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/schusters-shrub-himbeere-sirup.png?v=1784273116"},{"product_id":"shrub-zitrone-thymian-sirup","title":"Shrub Lemon Thyme Syrup","description":"\u003ch2\u003eLemon Thyme Shrub. The syrup that starts on the baking sheet instead of in the glass.\u003c\/h2\u003e\u003cblockquote\u003e\u003cp\u003e\u003cstrong\u003eLemon Thyme Shrub\u003c\/strong\u003e is a syrup made from organic lemons, thyme, unfiltered organic apple cider vinegar, and sugar — the Mediterranean culinary variety from the manufacturer. Not a beverage syrup with a culinary option, not a herbal vinegar, not a ready-made marinade from a bottle.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp\u003e\u003cstrong\u003eLemon Thyme Shrub\u003c\/strong\u003e is an apple cider vinegar-based syrup from Schuster's Shrub, for which whole lemons are sliced. Most of the company's varieties answer the question of what goes into the glass. This one answers what goes on the baking sheet. Its aroma comes primarily from the lemon peel, and peel tastes different from juice: oilier, more bitter, more heat-resistant. Together with thyme, this creates a seasoning that is more reminiscent of a market stall in Liguria than a lemonade.\u003c\/p\u003e\u003ch3\u003eLemon peel tastes different from lemon juice\u003c\/h3\u003e\u003cp\u003eThe scent is lemon, but not that of the juice. It's that of grated zest, oily and with a tart edge, with dry thyme behind it.\u003c\/p\u003e\u003cp\u003eOn the palate, the fruit comes first, bright and clear, then the herbal spice kicks in. Thyme works differently than rosemary: it doesn't push forward, but rather lies beneath the lemon, giving it an earthy, slightly peppery base. The apple cider vinegar enhances the sharpness of the citrus note instead of rounding it off. Therefore, this syrup seems drier than its sugar content would suggest.\u003c\/p\u003e\u003cp\u003eIn the finish, the bitterness of the peel remains, short and clean. Those expecting a sweet, round lemon lemonade will find this syrup too tart. It is not suitable for a mild children's lemonade; the herbal note is too pronounced for that. It works as a pure thirst quencher, but its real field is elsewhere.\u003c\/p\u003e\u003ch3\u003eA baking sheet of roasted vegetables and three tablespoons at the end\u003c\/h3\u003e\u003cp\u003eThe manufacturer's Mediterranean roasted vegetables require a baking sheet, 200 °C, and the syrup only at the very end. The order is not arbitrary.\u003c\/p\u003e\u003cp\u003ePlace 500g potato wedges, a halved garlic bulb, two red onions, a zucchini, and a red bell pepper on the baking sheet. Halfway through, add 200g feta and 200g cherry tomatoes and finish roasting everything at 200 °C. Then mix 2 to 3 tablespoons of shrub with 2 to 3 tablespoons of lemon juice and drizzle the mixture over the hot vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The syrup belongs on the plate after the oven, not before. At 200 °C, its sugar caramelizes and becomes bitter. The delicate peel oils, for which you actually buy it, evaporate in the heat within minutes.\u003c\/p\u003e\u003cp\u003eIt takes the same path with grilled meat and fish: cook first, then drizzle. A tablespoon over a piece of salmon or a lamb chop replaces the lemon wedge on the plate. It works equally well in antipasti and over pan-fried zucchini slices. If you prefer a brighter, more lemony herbal note, opt for the \u003ca href=\"\/en\/products\/shrub-rosmarin-zitrone-sirup\"\u003evariety with rosemary\u003c\/a\u003e. For couscous, bulgur, and roasted pumpkin, the \u003ca href=\"\/en\/products\/shrub-orange-cardamom-sirup\"\u003espicy syrup with orange and cardamom\u003c\/a\u003e is the warmer counterpart.\u003c\/p\u003e\u003ch3\u003eWhy the lemon goes under the knife\u003c\/h3\u003e\u003cp\u003eSoft berries go into the unfiltered organic apple cider vinegar unharmed, quinces are chopped. The manufacturer slices lemons, and there's a physical reason for that.\u003c\/p\u003e\u003cp\u003eA whole lemon only offers its waxy outer skin to the vinegar, which is specifically designed not to let anything through. Each cut increases the contact surface between the fruit and the liquid many times over. Only then does the vinegar reach what matters. The flavor carriers are not in the juice, but in tiny oil glands just beneath the surface of the peel. A slice exposes them in cross-section, and the pulp adds acidity and fruit. This cold extraction takes four to six weeks.\u003c\/p\u003e\u003cp\u003eAfterward, the leached slices are pressed, and their remnants go into the compost. During the subsequent tasting, the manufacturer deliberately does not aim for a water glass with this variety. The sugar should tame the acidity without masking the bitterness of the peel, because that is exactly what a dish needs. Hot-filled, the bottle will last about three years without any added preservatives. Hanna Schuster, food technologist, and Gabi Schuster produce it in Untersteinbach, Lower Franconia.\u003c\/p\u003e\u003ch3\u003eA syrup for people who cook anyway\u003c\/h3\u003e\u003cp\u003eThe manufacturer offers varieties that can be given as gifts without any explanation. This one is not among them, and that is its advantage.\u003c\/p\u003e\u003cp\u003eIt requires a cook on the other end. Those who receive it already know what lemon and thyme can do to a sheet of vegetables. As a gift for ambitious home cooks, it is therefore more accurate than any berry variety that only wants to go into a glass. It stands next to the olive oil afterward and not in the drinks cabinet. There are a good 60g of sugar per 100ml, as with almost all of the company's varieties. Spread over a baking sheet for four people, this is hardly noticeable. If you try the syrup neat, you should find it worth considering.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eDrizzled once over the finished roasted vegetables, and a sheet of potatoes no longer tastes like a side dish.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":56967442104646,"sku":"026SCH0009","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56967442137414,"sku":"026SCH0009_3","price":35.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/schusters-shrub-zitrone-thymian.png?v=1784273117"},{"product_id":"shrub-orange-cardamom-sirup","title":"Shrub Orange-Cardamom Syrup","description":"\u003ch2\u003eShrub Orange-Cardamom. Where the fruit ends and the spice takes over.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrub Orange-Cardamom\u003c\/strong\u003e is a fruit syrup made from organic oranges, cardamom, unfiltered organic apple cider vinegar, and sugar — the kind that goes from the glass straight to the plate. Not orange lemonade, not a spiced liqueur, not a ready-made roasting stock.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrub Orange-Cardamom\u003c\/strong\u003e is Schusters Shrub's vinegar-based fruit syrup, where a fruit and a spice work together. The other varieties from the house rely on berries, herbs, or a root. Here, for the first time, a real spice stands alongside the fruit, and that shifts the syrup's purpose. A berry syrup wants to be in a glass. This one wants to be in a stew, on a cheese board, and over baked fruit. The orange brings it there, the cardamom holds it there.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the Cardamom Doesn't Overpower the Orange\u003c\/h3\u003e\n\n\u003cp\u003eThe aroma first presents orange, bright and juicy, followed by the resinous-warm note of cardamom.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the fruit comes forward broadly, then the spice kicks in and extends it. Cardamom doesn't taste sharp, but cool and balsamic, with an almost eucalyptus-like trace. The apple cider vinegar stands as a third voice underneath, holding both together. The ratio is carefully calculated. A spice of this power can easily overwhelm a fruit.\u003c\/p\u003e\n\n\u003cp\u003eIn the finish, the spice lingers longer than the orange. Those expecting a juicy, fruity orange syrup will find the spice note too dominant. Cardamom divides opinions more clearly than any herb in the range. This variety is not suitable for a lemonade at the family table; it tastes too grown-up for that.\u003c\/p\u003e\n\n\u003ch3\u003eThe Stew Pot Is Its Best Performance\u003c\/h3\u003e\n\n\u003cp\u003eIn stews, this syrup works best at the end. Stir a tablespoon into the finished stock of beef cheek or lamb shoulder as soon as the pot is off the heat.\u003c\/p\u003e\n\n\u003cp\u003eIt is strongest with cheese. For strong hard cheese or a blue cheese, place a teaspoon directly next to the piece. The salt in the cheese brings the orange forward, the cardamom counteracts the pungency of the mold. In a marinade for poultry or lamb, a tablespoon replaces the sugar that such mixtures usually require.\u003c\/p\u003e\n\n\u003cp\u003ePoured over hot baked fruit, it becomes a sauce without needing any reduction. Baked pear halves, apricots, or plums need one teaspoon per serving. In dessert, it stands up to chocolate: a teaspoon in chocolate mousse, and the orange holds its own against the cocoa.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFor beginners:\u003c\/strong\u003e Start with cheese, not in a glass of water. There, the cardamom stands against salt and fat, and that's exactly what this variety is designed for. Diluted 1:12 as a lemonade, it works, but appears clumsy next to a berry variety.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the Capsule Must Be Broken Open\u003c\/h3\u003e\n\n\u003cp\u003eCardamom is botanically a capsule fruit. However, the aroma is not in the shell, but exclusively in the black seeds within.\u003c\/p\u003e\n\n\u003cp\u003eThe green capsule is packaging. It tastes like paper and seals tightly. Only when it breaks open do the seeds come into contact with the vinegar, and that's where everything is: the resinous, the cool, the slightly ethereal. A closed capsule releases almost nothing for weeks.\u003c\/p\u003e\n\n\u003cp\u003eThus, cardamom is not a second fruit component, but a separate accounting item. An orange releases slowly and stops on its own. A spice has no pulp to slow it down. It continues to release as long as it is in the infusion. Therefore, the manufacturer controls this variety by the number of capsules and not by the steeping time. The four to six weeks remain as they are because the orange needs them. If the cardamom were to steep for just as long in the quantity of a fruit, the result would be a spiced syrup with orange residue on the shelf.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to see what that looks like can visit. The manufactory in Steigerwald is built transparently, offers guided tours for enjoyment, and carries the entire range in its farm shop. What then goes into the bottle goes in hot. This one measure replaces any preservative and lasts for about three years.\u003c\/p\u003e\n\n\u003ch3\u003eThe Transition from the Beverage Shelf to the Kitchen\u003c\/h3\u003e\n\n\u003cp\u003eThe varieties of the house can be divided into two groups. One is for drinking, the other for cooking. This one stands exactly on the edge.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eIt still has enough fruit to stand its ground in water, and enough spice to carry a sauce. This makes it a gift for people who already know a berry syrup and are looking for the next step. If you want to omit the fruit entirely, the \u003ca href=\"\/en\/products\/shrub-oriental-sirup\"\u003epure spice syrup without fruit content\u003c\/a\u003e is the more consistent choice. On the cheese board, the \u003ca href=\"\/en\/products\/shrub-schwarze-johannisbeere-sirup\"\u003edark, dry berry variety\u003c\/a\u003e is the tart counterpoint. About 62g of sugar per 100ml are on the label. Distributed over a stew for four people, this is hardly significant, but pure, the value is worth considering. By the way, the opened bottle can remain on the kitchen shelf; no one needs to refrigerate it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePlace this bottle next to the stove instead of in the drinks cabinet — it only shows its strength where actual cooking takes place.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":56967442170182,"sku":"026SCH0010","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56967442202950,"sku":"026SCH0010_3","price":35.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/schusters-shrub-orange-cardamom.png?v=1784273117"},{"product_id":"shrub-oriental-sirup","title":"Oriental Shrub Syrup","description":"\u003ch2\u003eShrub Oriental. Eight spices, no fruit, and cinnamon leads the way.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrub Oriental\u003c\/strong\u003e is a spice syrup made from cinnamon, cardamom, star anise, cloves, and four other spices, steeped in cloudy organic apple cider vinegar — the only variety with no fruit content. Not a mulled wine syrup, not a liquid curry powder, not a beverage syrup.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrub Oriental\u003c\/strong\u003e is Schusters Shrub's vinegar-based spice syrup, for which eight spices are steeped together in apple cider vinegar. The other varieties from the house are named after a fruit, a herb, or a root. This one has no such name. Cinnamon and cardamom lead, the other six work behind them. What comes into the pot tastes like a spice rack and not an orchard. This variety stands at the extreme end of a line that begins with raspberry.\u003c\/p\u003e\n\n\u003ch3\u003eWhy no fruit interferes here\u003c\/h3\u003e\n\n\u003cp\u003eIn the aroma, cinnamon and star anise are upfront, followed by the earthy notes of cumin and coriander.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the spice comes in waves, not all at once. First the sweet cinnamon, then the resinous notes of cardamom, finally the earthiness of cumin and turmeric. The clove draws a narrow, almost medicinal line between them. The chili is present but doesn't burn. It merely keeps the mixture awake. The apple cider vinegar here takes on the role that the fruit would otherwise have: it is the only acid in the glass.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eThe finish leaves a dry, long-lasting spice. Those expecting a fruity syrup will find the Oriental too uncompromising. It is the most unwieldy in the range, and it intends to be. It is not suitable for a first contact with shrub, as it lacks the familiar anchor of a fruit.\u003c\/p\u003e\n\n\u003ch3\u003eA spoon in the pot, not in the glass\u003c\/h3\u003e\n\n\u003cp\u003eThis syrup belongs in dishes that need time: stews, casseroles, a tray of roasted vegetables.\u003c\/p\u003e\n\n\u003cp\u003eStir a tablespoon into a tagine or a lentil stew. The spices are already steeped and dissolved in the vinegar. They do not need to be broken down in hot fat, as whole spices require. This saves you exactly the step where something most often burns in the pan.\u003c\/p\u003e\n\n\u003cp\u003eFor couscous and bulgur, it goes into the dressing, along with lemon juice and oil. For roasted vegetables and roasted pumpkin, one tablespoon is enough for an entire tray. In sauces and dips, a teaspoon rounds off the flavor. Over roasted fruit like a baked apple or baked quinces, it replaces the entire spice blend that would otherwise be used. Those who prefer to clearly recognize a single aroma can opt for the \u003ca href=\"\/en\/products\/shrub-ingwer-sirup\"\u003esyrup with only one ingredient\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Dose smaller than you are used to with the fruit varieties. A spice syrup takes over a dish faster than a berry syrup, and nothing can be taken back. Diluted to 1:15 as a lemonade, it is drinkable, but for many guests, it remains an imposition.\u003c\/p\u003e\n\n\u003ch3\u003eWhat vinegar does differently than boiling water\u003c\/h3\u003e\n\n\u003cp\u003eThe family's mulled wine syrup was created by Gabi Schuster boiling the spices in water. The Oriental takes the opposite approach.\u003c\/p\u003e\n\n\u003cp\u003eHeat extracts everything, and all at once. Boiling water opens up cinnamon sticks, cloves, and star anise in the same half hour. A cold vinegar extract does not. It sorts.\u003c\/p\u003e\n\n\u003cp\u003eEach spice releases its flavor at its own pace. Cloves are rich in eugenol, which quickly transfers into the liquid and dominates an infusion within a few days. A cinnamon stick, on the other hand, is bark, dense and slow, it needs weeks. Coriander seeds are somewhere in between. If everything went into the vinegar together and came out together, the result would be a clove syrup with eight ingredients on the shelf.\u003c\/p\u003e\n\n\u003cp\u003eTherefore, not everything steeps for the same length of time. The slow spices begin, the fast ones are added later. A single fruit forgives a lot at this point, because it releases its flavor at a single pace. Eight spices release their flavors at eight paces, and the order determines the result. The finished spiced vinegar is sweetened with sugar and sealed boiling hot. After that, the bottle lasts for about three years without the need for a preservative.\u003c\/p\u003e\n\n\u003ch3\u003eWhy this is not a winter syrup\u003c\/h3\u003e\n\n\u003cp\u003eCinnamon, clove, and star anise are firmly assigned to a season in Germany. This variety takes them out of that context.\u003c\/p\u003e\n\n\u003cp\u003eThe difference lies in the acidity. A mulled wine spice is in wine and sugar, and both pull the mixture towards sweetness. Here, the same spice family is in apple cider vinegar, and that pulls it towards dryness. That's why the syrup goes just as well with a lentil stew in March as it does with a baked apple in November. As a gift, it is the choice for people who take their spice rack seriously and view fruit in syrup more as a detour. Those who would prefer the spice to be buffered by an orange should opt for the \u003ca href=\"\/en\/products\/shrub-orange-cardamom-sirup\"\u003evariety where a fruit catches the spices\u003c\/a\u003e. About 60 g of sugar per 100 ml means that this spice syrup also remains a sweetener. Measured by the spoon, the value is worth considering.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA syrup that gathers eight spices in one bottle — and saves you half a morning at the mortar.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":56967442235718,"sku":"026SCH0011","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"3 x 250 ml","offer_id":56967442268486,"sku":"026SCH0011_3","price":35.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/schusters-shrub-oriental.png?v=1784273117"}],"url":"https:\/\/ginusslande.com\/en\/collections\/schusters-shrub.oembed","provider":"genussland","version":"1.0","type":"link"}