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Strawberry Pink Peppercorn Mocktail

If you could bottle the flavor of summer and sip on it all season long it would most definitely taste like this Strawberry Pink Peppercorn Mocktail!

{{ The recipe and post for this Strawberry Pink Peppercorn Mocktail was made in partnership with Pompeian. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

A red drink in a clear glass with ice cubes and slices of strawberries floating in it. Teh glass is on top of a wooden board that is placed on a grey kitchen counter and there are sliced berries next to the drink

Honestly, I haven’t been into cocktails lately. I want a drink I can sip on without having to worry about my blood alcohol level and whether or not I’m going to need a nap later because I decided to go back for seconds. I like drinks that taste great and make me feel amazing, like this Strawberry Pink Peppercorn Mocktail. It’s sweet, tart, tangy, and effervescent all at the same time which makes it feel like a fancy cocktail, but in reality its a mocktail that is actually pretty darn good for you.

sliced strawberries and pink peppercorns floating in a cream colored bowl that has a pink syrup in it. The bowl is placed on a yellow cloth napkin

What the heck is a shrub and am I supposed to plant it or eat it?

The base of this mocktail is called a shrub. No not the kind you grow in your yard, but one that you make in your kitchen! If you’ve never had one before, a shrub is basically a sweetened vinegar-based syrup, often called drinking vinegar. They’re typically comprised of 3 ingredients; fruit, sugar, and vinegar. Of course you can add spices and herbs like I did with the pink peppercorns too!

I personally prefer to use Pompeian Organic Vinegar, in this case I used their Organic Red Wine Vinegar, because Pompeian does not filter or pasteurize their organic vinegars in order to maintain their natural, genuine benefits, and to preserve the presence of the “mother” which is desired for its many health benefits including keeping your stomach acid levels in check! Honestly, if you suffer from heartburn, try sipping on a drink made with a shrub. It works wonders! 

A woman in a blue tank top slicing strawberries son a wooden cutting board. There is a cream bowl with a green rim and a bottle of Pompeian red Wine Vinegar on the counter next to her

Which process is for me, cold or hot? 

There are 2 easy ways to make a shrub in your kitchen, which one you choose is up to you depending on how quickly you want to sip on your creation. You can go with my personal favorite, the cold process method, but you will need 3 days for the ingredients to turn into a syrup. Or, if you are in a hurry you can go with the hot process method for practically instant gratification. Both processes create an incredibly delicious syrup and use the same ingredients although the measurements vary slightly.

A woman pouring sugar from a cream bowl with green stripes into a cream bowl filled with sliced strawberries. She is waring a blue tank top and there is a bottle of red wine vinegar on the counter next to the bowl.

To make a cold process shrub || For a cold process shrub you will need 1 pound chopped or crushed fruit, 2 teaspoons pink peppercorns, 2 cups sugar, and 2 cups vinegar. Combine the  fruit in a bowl with the sugar and let this mixture sit, covered securely with a dishtowel, on your kitchen counter for 3 days. Stirring once a day. The mixture will become very juicy. After 3 days, strain the mixture into a measuring cup, discard the fruit, then combine the syrup with the vinegar. If you aren’t the biggest fan of the tart and tangy flavor of vinegar do this slowly, adding 1/2 cup – 3/4 cup at a time then tasting before you add more so that you get a shrub that is just vinegar-y enough for you. Pour the shrub into a jar and store it in the fridge.

A close up image of a strawberry pink peppercorn shrub before it is strained. It is a pink syrupy liquid with slices of strawberries and pink peppercorns in it.

To make a hot process shrub || For a hot process the ratios are a tad bit different. You will need 1 pound chopped fruit, 2 teaspoons pink peppercorns, 1 cup sugar, 1 cup water, and 1 cup vinegar.  First make a simple syrup by combining the sugar and water in a medium saucepan over low heat, stirring until the sugar is completely dissolved. Add the sliced fruit and peppercorns then bring the syrup-fruit mixture to a low simmer. Let it bubble away until the syrup has become the color of the fruit and the fruit wilts. Stir in the vinegar and bring the mixture just to a simmer; strain out and discard the fruit and pour the shrub into a jar. Allow to cool completely then store in the fridge.

A woman pouring a red liquid from a glass jar into a glass with ice cubes and slices of strawberries

Whatever you do this summer, make sure you save time to whip up a batch or two of our strawberry peppercorn shrub so you can be sipping on delicious mocktails ALL summer long!!

If you’ve made this Strawberry Pink Peppercorn Mocktail or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor. 

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A red drink in a clear glass with ice cubes and slices of strawberries floating in it. Teh glass is on top of a wooden board that is placed on a grey kitchen counter and there are sliced berries next to the drink

Strawberry Pink Peppercorn Mocktail

  • Author: This Mess Is Ours
  • Prep Time: 3 days
  • Total Time: 3 days
  • Yield: 3 cups syrup or 12 drinks
  • Category: Drinks
  • Method: Fermented
  • Cuisine: Mocktail

Description

Make this mocktail a cocktail by adding 1 ounce of vodka.


Ingredients

For the shrub

1 pound sliced strawberries

2 cups granulated sugar

2 teaspoons pink peppercorns

2 cups Pompeian Organic Red Wine Vinegar with the “mother”

For the mocktail

ice

sliced strawberries, optional

prepared strawberry pink peppercorn shrub

club soda


Instructions

Make the shrub

In a large bowl combine the sliced strawberries and peppercorns with the sugar. Stir well and let this mixture sit, covered securely with a dishtowel, on your kitchen counter for 3 days. Stirring once a day. The mixture will become very juicy. After 3 days, strain the mixture into a measuring cup, discard the fruit and peppercorns, then combine the syrup with the Pompeian Organic Red Wine Vinegar. If you aren’t the biggest fan of the tart and tangy flavor of vinegar do this slowly, adding 1/2 cup – 3/4 cup at a time then tasting before you add more so that you get a shrub that is just vinegar-y enough for you. Pour the shrub into a jar and store it in the fridge.

For the Strawberry Pink Peppercorn Mocktail 

Fill a large glass with ice and sliced strawberries, if desired. Add 1/4 cup (or more if you wish) of the prepared strawberry pink peppercorn shrub. Fill to the top with club soda, stir, and serve immediately.


Notes

I prefer the cold process method for making shrubs, but if you need a quicker prep time you can use the hot process method below. 

You will need 1 pound chopped fruit, 2 teaspoons pink peppercorns, 1 cup sugar, 1 cup water, and 1 cup vinegar.  First make a simple syrup by combining the sugar and water in a medium saucepan over low heat, stirring until the sugar is completely dissolved. Add the sliced fruit and peppercorns then bring the syrup-fruit mixture to a low simmer. Let it bubble away until the syrup has become the color of the fruit and the fruit wilts. Stir in the vinegar and bring the mixture just to a simmer; strain out and discard the fruit and pour the shrub into a jar. Allow to cool completely then store in the fridge.

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.