Blueberry Apricot Lemon Verbena Shrub

Blueberry Apricot Lemon Verbena Shrub


If you’re searching for a bubbly, refreshing, non-alcoholic beverage to enjoy during the summer months, look no further than this Blueberry Apricot Lemon Verbena Shrub.


  • 3 cups apricots, pits removed, thinly sliced (plus more for garnish)
  • 1 cup blueberries, plus more for garnish
  • 1 cup raw honey
  • 4 sprigs fresh lemon verbena, plus more for garnish
  • ½ cup raw apple cider vinegar
  • Sparkling water


  1. Place the apricots, blueberries, lemon verbena and honey in a large jar or sealable container. Using a muddler or wooden spoon, lightly crush the ingredients. Cover with a lid. Place in the refrigerator and let sit for 24-48 hours, shaking occasionally.
  2. Pour the mixture into a fine mesh sieve set over a bowl. Strain out the syrup by pressing on solids with a wooden spoon. Place the syrup back in a jar and add the apple cider vinegar. Discard solids. Place back in the refrigerator for another 24-48 hours or up to a week.
  3. To serve, pour one part syrup into a glass and top with three parts sparkling water. Stir gently to combine. Garnish with apricot slices, a few blueberries and a small sprig of lemon verbena.