Elderflower and pear shrub (drinking vinegar)

Name: Elderflower and pear shrub (drinking vinegar)
Prep time: 10 min
Total time: 10 min
Yield: Makes about 800ml (6-8 servings)
Ingredients: 300g pears, roughly chopped (no need to peel or core); 100ml elderflower cordial; 3 elderflower heads (if available – see Know-how); 200g caster sugar; 300g apple cider vinegar; Soda or still water to top up; Pear slices to garnish (optional)

Emily Gussin
Food producer and sustainability lead, delicious.

Published: 22 Apr 25
Updated: 29 Jul 25

A fruit-based drinking vinegar, a shrub balances sweetness and acidity in a lightly fermented syrup that can be used like a cordial with soda water or in a cocktail. Here’s why our elderflower shrub is the perfect spring drink…

Winning formula: Shrubs usually follow a formula of equal parts fruit, sugar and vinegar. You can play around with the types of fruit and vinegar you use to experiment with flavours. We’ve used elderflower cordial in this recipe for part of the sugar content.
Fresh flavours: The floral notes of elderflower blend well with buttery, mellow pears in this shrub.
Seasonal treat: Elderflowers are the delicate blooms of the elder tree; they flower from late May to mid June. The autumn berries were once popular for homemade wine.

Make the most of this bloom’s short season with more delicious elderflower recipes.

Makes about 800ml (6-8 servings)
Prep time 10 min, plus 1-2 weeks infusing

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Ingredients

300g pears, roughly chopped (no need to peel or core)
100ml elderflower cordial
3 elderflower heads (if available – see Know-how)
200g caster sugar
300g apple cider vinegar
Soda or still water to top up
Pear slices to garnish (optional)

Method

Put the chopped pears, cordial, elderflower heads, sugar and vinegar in a large sterilised jar or bottle with a good seal. Give it a vigorous stir for about 30 seconds, then close the lid and store, out of direct sunlight, for 1-2 weeks, shaking the jar once a day, if you can, to help the flavours infuse. Start to taste it after 1 week – the longer you leave it the more mellow it will be – then continue onto the next step when you’re happy with the flavour.
Strain out the pear and elderflower using a sieve, then transfer to another sterilised jar or bottle and store in the fridge. When you’re ready to serve, add some of the shrub to a glass with ice and a slice of pear then, if you like, you can top it up with soda or still water. The amount you dilute it is up to your preference, depending on how strong you like the shrub.

Recipe from May 2025 Issue

Nutrition

Nutrition: per serving

Calories: 110kcals
Fat: 0g
Protein: 0g
Carbohydrates: 26g (26g sugars)
Fibre: 0g
Salt: trace

delicious. tips

Once strained, the shrub will last in the fridge for up to 1 month.
Only pick elderflowers after at least a few days of dry weather – rain washes away the flavourful pollen. Give them a good shake to evict any insects that might be lurking, then use them as soon as possible so they don’t lose their flavour and fragrance.

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Elderflower and pear shrub (drinking vinegar)

Ingredients

Method

Nutrition

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Elderflower and pear shrub (drinking vinegar)

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Elderflower drizzle cake

Elderflower giardiniera (Italian-style pickled vegetables)

Easy elderflower cordial

Hugo spritz (elderflower prosecco cocktail)

Elderflower and gooseberry tart

Hibiscus and kombucha sparkling mocktail

More to discover