{"title":"Schuster's Shrub","description":"\u003ch2\u003eSchuster's Shrub: Vinegar-based fruit syrup from the Steigerwald\u003c\/h2\u003e\n\u003cp\u003eShrub is a vinegar-based fruit syrup made from three ingredients: fruit, apple cider vinegar, and sugar. Food technologist Hanna Schuster discovered it during a semester abroad in Pennsylvania—the vinegar-fruit syrup was a common summer drink in the U.S. in the 19th century—and developed the first recipe with her mother. The first varieties were presented at a trade fair in 2012; today, the family bottles them in a glass-walled production facility with an on-site farm shop in Untersteinbach in the Steigerwald.\u003c\/p\u003e\n\u003ch2\u003eHow Shrub is made and how to use it\u003c\/h2\u003e\n\u003cp\u003eThe fruit is macerated in apple cider vinegar, pressed after a few weeks, sweetened to taste with sugar, and hot-filled. The vinegar provides acidity and highlights the fruit; according to the manufacturer, no artificial flavorings or additives are needed. Diluted with water or sparkling water, it makes lemonade; with sparkling wine, an aperitif; or with oil and a little lemon, a salad dressing. According to the manufacturer, the bottles are shelf-stable even after opening.\u003c\/p\u003e\n\u003ch2\u003eEight Shrub varieties, three Summer Spritzes, and mulled wine syrup\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/shrub-heidelbeer-himbeere\"\u003eBlueberry-Raspberry Shrub\u003c\/a\u003e is the manufacturer's classic, while the \u003ca href=\"\/en\/products\/shrub-ingwer\"\u003eGinger Shrub\u003c\/a\u003e is the spicy option for lemonade and long drinks. They are joined by \u003ca href=\"\/en\/products\/shrub-schwarze-johannisbeere\"\u003eBlack Currant\u003c\/a\u003e, \u003ca href=\"\/en\/products\/shrub-himbeere\"\u003eRaspberry\u003c\/a\u003e, \u003ca href=\"\/en\/products\/shrub-rosmarin-zitrone\"\u003eRosemary-Lemon\u003c\/a\u003e, \u003ca href=\"\/en\/products\/shrub-zitrone-thymian\"\u003eLemon-Thyme\u003c\/a\u003e, \u003ca href=\"\/en\/products\/shrub-orange-cardamom\"\u003eOrange-Cardamom\u003c\/a\u003e, and the \u003ca href=\"\/en\/products\/shrub-oriental\"\u003eOriental Shrub\u003c\/a\u003e, which features eight spices instead of fruit. The Summer Spritz syrups—\u003ca href=\"\/en\/products\/sommer-spritz-sirup\"\u003eHibiscus-Raspberry\u003c\/a\u003e, \u003ca href=\"\/en\/products\/sommer-spritz-sirup-rosmarin-grapefruit\"\u003eRosemary-Grapefruit\u003c\/a\u003e, and \u003ca href=\"\/en\/products\/sommer-spritz-sirup-basilikum-limette\"\u003eBasil-Lime\u003c\/a\u003e—are made for aperitifs with secco, while the \u003ca href=\"\/en\/products\/sirup-fuer-gluehwein\"\u003eSyrup for Mulled Wine\u003c\/a\u003e, made from boiled-down spices and cane sugar, turns red wine into mulled wine in minutes—without any vinegar.\u003c\/p\u003e\n\u003ch2\u003eOrder Schuster's Shrub online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can get Schuster's Shrub delivered to you in 1–3 days. You can find more syrups in the \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category, and vinegars in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category.\u003c\/p\u003e","products":[{"product_id":"sirup-fuer-gluehwein","title":"Mulled wine syrup","description":"\u003ch2\u003eSchuster’s Mulled Wine Syrup. Spice syrup made from boiled-down mulled wine spices and brown cane sugar – for mulled wine, punch, and Christmas baking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchuster’s Mulled Wine Syrup\u003c\/strong\u003e is a spice syrup made from water, brown cane sugar, cinnamon sticks, cloves, lemon peel, orange peel, star anise, and cardamom by Schuster’s Spezialitäten from Untersteinbach in the Steigerwald. One part syrup to four to five parts wine makes mulled wine; mix it with juice for punch. Non-alcoholic, 250 ml in a glass bottle. Not a shrub, not a spice bag for steeping, not pre-made mulled wine – it is a syrup that lets you spice your own wine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMulled Wine Syrup from Schuster’s Spezialitäten\u003c\/strong\u003e is the one product from this Steigerwald manufactory that is made differently than their shrubs. Instead of steeping fruits in apple cider vinegar, the family here slow-boils classic mulled wine spices in water: cinnamon sticks, cloves, orange and lemon peel, star anise, and cardamom. The reason is the temperature. At 100 degrees Celsius (212°F), hard-shelled spices release their aromas much better than they do in wine, which should only be heated to about 70 degrees (158°F) when mulling. This is precisely the heat that a spice bag in a pot of wine lacks. The decoction is sweetened with brown cane sugar and bottled hot. The manufacturer calls the syrup the first liquid mulled wine spice. You measure, heat, taste – and you have a mulled wine that tastes of your wine and real spices.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe mulled wine syrup tastes spicy and festive: cinnamon is at the forefront, cloves and star anise provide warmth, cardamom adds a fine, almost citrus-like spice, and orange and lemon peel add freshness. The sweetness comes from brown cane sugar.\u003c\/p\u003e\n\n\u003cp\u003eStraight from the bottle, the syrup is thick, sweet, and concentrated – that is how it is intended. The mixture only unfolds when added to warm wine. That is when it achieves the manufacturer's goal: a pleasant ratio of sweetness and acidity that allows the wine to remain identifiable. The spices complement the wine rather than overpowering it. All aromas originate from the spices and sugar, without any added flavorings. The syrup is preserved solely through the hot-bottling process.\u003c\/p\u003e\n\n\u003cp\u003eWith white wine, the mulled wine becomes lighter and fresher; with red wine, it becomes rounder and more robust. You determine the sweetness through the amount of syrup, and it is easy to adjust by adding a spoonful more or less. Those expecting a mulled wine where the spices completely mask the wine will find the syrup restrained – which is precisely its character.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eFor mulled wine, heat four to five parts red or white wine with one part syrup to about 70 degrees (158°F); do not boil. Taste briefly, and it's ready. The manufacturer estimates about 160 ml of wine and three tablespoons of syrup per cup.\u003c\/p\u003e\n\n\u003cp\u003eOther hot drinks can be made from the same bottle. For fruit-based mulled wine, use five parts red wine, one part syrup, and two parts juice. For a non-alcoholic Advent punch, mix four parts apple juice, one part orange juice, and one part syrup, and heat everything carefully. This is the punch for children and designated drivers. Those who like it hearty can try \"Mulled Beer\" by mixing five parts dark strong beer with one part syrup. A dash of syrup in hot milk creates a festive milk; in hot chocolate, a spicy cocoa; in a cappuccino, a touch of Christmas; and in cold sparkling wine, an aperitif for an Advent evening.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, use the syrup for cake and gingerbread glazes, for soaking cakes, as an ingredient in tiramisu, or over Greek yogurt with nuts. A spoonful in quark or whipped cream turns a simple dessert into a festive one.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. According to the manufacturer, the syrup is shelf-stable for three years when closed, and even an opened bottle will survive the entire Christmas season without refrigeration.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur Tip:\u003c\/strong\u003e If there is some left over after Christmas, boil it briefly, pour it hot into a small, clean bottle, and seal it immediately. According to the manufacturer, this will keep the syrup until the next season.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe mulled wine syrup is an invention of Gabi Schuster. To make mulled wine with real spices, she simply boiled the spices in water, initially just for family and friends. Today, her recipe is bottled by the bottle at the Schuster’s Spezialitäten manufactory in Untersteinbach.\u003c\/p\u003e\n\n\u003cp\u003eUntersteinbach is part of the Rauhenebrach municipality in the Haßberge district, in the heart of the Steigerwald in Franconia. Johannes and Hanna Schuster run a small family manufactory there with a visible production area, a farm shop, and tasting tours. Hanna Schuster, a trained food technologist, brought the idea for the shrub back from a semester abroad in Pennsylvania and introduced the first varieties in 2012; the mulled wine syrup is the family’s winter product. According to the manufacturer, each bottle is filled by hand, labeled, and individually decorated. The syrup has also found fans abroad, especially in the French Alps.\u003c\/p\u003e\n\n\u003cp\u003eYou can find more about the family, the shrubs, and the manufactory in the Steigerwald on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchuster’s Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis mulled wine syrup is the perfect bottle for anyone who prefers to make their mulled wine on an Advent Sunday from their own wine rather than from a carton. One bottle will spice one to one and a quarter liters of wine. It fits perfectly at the family kitchen table, for Advent coffee with neighbors, and as a gift that can be put to immediate use. Using juice instead of wine gives children and drivers the same punch in their glass.\u003c\/p\u003e\n\n\u003cp\u003eThose who enjoy spices in the summer and on their plate will find the counterpart in the \u003ca href=\"\/en\/products\/shrub-oriental\"\u003eShrub Oriental Spice Syrup\u003c\/a\u003e, which is based on apple cider vinegar and perfect for roasted vegetables and couscous. For the warmer months, the \u003ca href=\"\/en\/products\/shrub-himbeere\"\u003eRaspberry Shrub Syrup\u003c\/a\u003e is available, which you can use to mix lemonade and punch. You can find more syrups in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. This syrup is not suitable for those looking for a pre-made mulled wine to heat up – you bring the wine or juice yourself.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBoiled-down spices, brown cane sugar, and Gabi Schuster’s recipe – the syrup from the Steigerwald that lets you spice your own mulled wine and punch.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548057870668,"sku":"026SCH0012","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-sirup-gluehwein.png?v=1790856637"},{"product_id":"shrub-heidelbeer-himbeere","title":"Shrub Blueberry Raspberry Syrup","description":"\u003ch2\u003eSchusters Shrub Blueberry-Raspberry Syrup. Fruit syrup based on apple cider vinegar made from blueberries and raspberries – for salad dressing, lemonade, and aperitif.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Blueberry-Raspberry Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from sugar, apple cider vinegar, blueberries, and raspberries by Schusters Spezialitäten from Untersteinbach in the Steigerwald. According to the manufacturer, the blueberries come from their own cultivation. Alcohol-free, 250 ml in a glass bottle. Not a sweet berry syrup, not a ready-made dressing, no added flavorings – three ingredients that you mix yourself with water, sparkling wine, or oil.\u003c\/p\u003e\n\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrub Blueberry-Raspberry from Schusters Shrub\u003c\/strong\u003e is currently the manufacturer's most popular variety, according to the producer. Shrub is a vinegar-based fruit syrup consisting of three ingredients: fruit, apple cider vinegar, and sugar. The berries are placed as whole fruit into apple cider vinegar and remain there for several weeks until the vinegar has absorbed their color and aroma. They are then pressed, the fruit vinegar is seasoned with sugar, and it is bottled hot. The vinegar provides acidity and highlights the fruit; the aroma comes solely from the berries. According to the manufacturer, the word derives from the Arabic \"sharba\" for syrup; in the 19th century, shrub was popular in the USA as a raspberry-vinegar drink. Hanna Schuster, a food technology graduate, encountered it during a semester abroad in Pennsylvania and developed the first original recipe with her mother. Shrub from the Steigerwald has been available since 2012. The blend of blueberry and raspberry is the variety that most frequently finds its way into salad bowls and glasses.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eShrub Blueberry-Raspberry tastes intensely fruity and berry-like: the blueberry provides a dark color and depth, while the raspberry adds a bright, fresh berry note on top. The apple cider vinegar holds both together with its acidity.\u003c\/p\u003e\n\n\u003cp\u003eThe syrup is concentrated, sweet, and tart when consumed pure – this is intentional, as it is always diluted or used in small quantities. When mixed with water, it creates a lemonade that tastes of berries and is less sweet than what you might be used to from store-bought lemonade. In a dressing, it takes on the role of fruit: a berry note that pairs well with green salad, goat cheese, and nuts. The color is deep violet-red and comes solely from the berries.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a sweet berry syrup for children's lemonade will find the shrub tart. The vinegar is part of the flavor profile and remains noticeable even when highly diluted. For those who appreciate exactly this freshness of berries, this is the variety most requested from the manufacturer.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor salad dressing, the manufacturer has a fool-proof recipe. Whisk five tablespoons of wine vinegar with one to two tablespoons of shrub, salt, and pepper. Then whisk in two tablespoons each of safflower oil and olive oil and add a finely chopped shallot and fresh herbs.\u003c\/p\u003e\n\n\u003cp\u003eThe dressing goes well with field and leaf salads and especially with baby spinach and goat cheese. The manufacturer’s quick version is even faster: shrub, a squeeze of lemon juice, oil, salt, and pepper – ready in two minutes. In a barbecue sauce, a spoonful provides a fruity note for grilled meat. As a dessert, pour the syrup as a thin glaze over panna cotta.\u003c\/p\u003e\n\n\u003cp\u003eFor lemonade, add one part shrub to ten to fifteen parts ice-cold, sparkling mineral water, which is 1.5 to 2 cl for a 0.2-liter glass. For an aperitif, replace the water with sparkling wine or Prosecco in a 1:10 ratio; according to the manufacturer, this makes for a fruity aperitif with a deep red color. Put the syrup in the glass first, then pour in the liquid and stir briefly. For guests, simply place the bottle on the table next to the sparkling water and bubbly, and everyone can mix their own.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. The red color comes solely from the berries and can turn slightly brownish in the light over time; the taste remains unchanged. According to the manufacturer, the shrub has a shelf life of three years and can be stored without refrigeration even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For field salad with walnuts and goat cheese, the quick version is perfectly sufficient – shrub, lemon juice, oil. Whisk the dressing just before serving so the salad stays crisp and the violet hue of the syrup remains visible.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Spezialitäten is based in Untersteinbach, a district of the municipality of Rauhenebrach in the Haßberge district, in the middle of the Steigerwald in Franconia. Johannes and Hanna Schuster run the small family manufactory with transparent production, a farm shop, and tasting tours; Hanna Schuster and her family handle the bottling themselves.\u003c\/p\u003e\n\n\u003cp\u003eThe blueberries for this variety come from their own cultivation, according to the manufacturer, and he describes the raspberries as aromatic. In general, the family processes fruits as regionally as possible and harvests a portion of them themselves. Soft berries are put into the apple cider vinegar as whole fruit because the vinegar penetrates them on its own; hard fruits like quinces are chopped beforehand, and citrus fruits are sliced. After pressing, the fruit vinegar is seasoned and bottled hot, which ensures it stays fresh for a long time. Everything from the recipe to the label is done on-site, according to the manufacturer. If you are in the area, you can taste all varieties in the farm shop. During the tasting tour, the family shows the bottling process live in the production room and serves the shrubs neat, as dressing, and as lemonade.\u003c\/p\u003e\n\n\u003cp\u003eYou can find more about the family and the other varieties on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eShrub Blueberry-Raspberry is the bottle for anyone who prefers to dress their own salad rather than using ready-made dressing from a bottle. On a summer evening, it becomes the lemonade you mix yourself, and with sparkling wine, the aperitif before dinner. It fits perfectly on the family table, as an aperitif with guests, and as a gift for friends who love to cook.\u003c\/p\u003e\n\n\u003cp\u003eThose who like berries in their pure form should choose the \u003ca href=\"\/en\/products\/shrub-himbeere\"\u003eShrub Raspberry Syrup\u003c\/a\u003e, the manufacturer’s classic; those who prefer a darker, more tart flavor will enjoy the \u003ca href=\"\/en\/products\/shrub-schwarze-johannisbeere\"\u003eShrub Blackcurrant Syrup\u003c\/a\u003e. Other syrups can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The shrub is not suitable for those looking for a mild, sweet berry lemonade – the acidity of the apple cider vinegar is an essential part of it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlueberries from their own cultivation, raspberries, and apple cider vinegar – the fruit syrup from the Steigerwald with which you can mix your own dressing, lemonade, and aperitif.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548060623180,"sku":"026SCH0004","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-heidelbeer-himbeer_80a61d3e-28e2-4891-b3ca-ac186a1ca1fe.png?v=1790856642"},{"product_id":"shrub-orange-cardamom","title":"Shrub Orange-Cardamom Syrup","description":"\u003ch2\u003eSchusters Shrub Orange-Cardamom Syrup. Fruit syrup based on apple cider vinegar made from oranges and cardamom – spicy and fruity for salads, cheese, and oriental cuisine.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Orange-Cardamom Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from oranges, cardamom, apple cider vinegar, and sugar, produced by the family-run manufacturer Schusters Shrub in Untersteinbach in the Steigerwald region. Spicy and fruity, intended for dilution and measured use, 250 ml in a glass bottle. Not an orange syrup for children's lemonade, not a ready-made dressing, and no added flavorings – fruit, spice, vinegar, and sugar, that is the entire recipe.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrange-Cardamom Syrup from Schusters Shrub\u003c\/strong\u003e belongs to a type of product that was almost forgotten in Germany: shrub. This is a vinegar-based fruit syrup consisting of three ingredients – fruit, apple cider vinegar, and sugar. The fruits are soaked in apple cider vinegar for several weeks, then pressed; the fruit vinegar is seasoned with sugar and bottled hot. The vinegar provides acidity and highlights the fruit; according to the manufacturer, the aroma comes solely from the ingredients, without any added flavorings. For this variety, orange slices are steeped in the vinegar along with cardamom pods. This creates a syrup that works in a glass of water, but is primarily at home in the kitchen: on salads, cheese, couscous, and desserts.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eShrub Orange-Cardamom tastes of the sweetness of sun-ripened oranges, followed by the spicy note of cardamom. The apple cider vinegar provides acidity and holds both together.\u003c\/p\u003e\n\n\u003cp\u003eOn its own, the syrup is potent: sweet, sour, and spicy all at once – that is how a shrub should be, as it is always diluted or measured out by the spoonful. The orange sets the direction, while the cardamom makes it warm and a little exotic.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a pure, juicy orange syrup may find the spice note too prominent. Cardamom is a spice with character, and this syrup displays it openly.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor a dressing, stir the shrub with a splash of lemon juice and oil, plus salt and pepper – ready in two minutes. The manufacturer recommends this variety for chicory and frisée salads, with spicy cheese, and as an appetizer with a colorful beet carpaccio.\u003c\/p\u003e\n\n\u003cp\u003eIn oriental cuisine, the syrup pairs well with couscous and bulgur or with black olives. In sauces, a tablespoon provides a fruity note. For roasted cauliflower salad, a recipe from the manufacturer, one to two tablespoons of Shrub Orange-Cardamom are added to the dressing. For dessert, add it to chocolate mousse or drizzle it over fresh fruit with Greek yogurt.\u003c\/p\u003e\n\n\u003cp\u003eAs a lemonade, mix one part shrub with ten to fifteen parts ice-cold sparkling water; for a 0.2-liter glass, 1.5 to 2 cl is sufficient. For a cocktail, the manufacturer suggests shrub, vodka, juice, and ice. Store the bottle in a cool, dark place; according to the manufacturer, the syrup is shelf-stable even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A teaspoon of syrup over a piece of sharp hard cheese – salt, fruit, and spice in one bite. Rarely does an evening with friends require more than that as an appetizer.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is a small family manufacturer in Untersteinbach in the Steigerwald, a district of Rauhenebrach in the Haßberge district of Franconia. Hanna Schuster, a graduate food technologist, discovered shrubs during a semester abroad in Pennsylvania and developed the first recipe of her own together with her mother. The family introduced their first varieties in 2012.\u003c\/p\u003e\n\n\u003cp\u003eOrange-Cardamom was added later and shows how the manufacturer is further developing the old concept: instead of just preserving berries, they combine a citrus fruit with a spice. The oranges are sliced so that the vinegar can reach the peel and the pulp; the cardamom pods release their spice alongside them. The pressing, seasoning, and hot-filling take place in the transparent production facility in Untersteinbach, where Hanna Schuster and her family work the bottling equipment themselves. You can find more about the family and the idea behind the shrub on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eOrange-Cardamom is the bottle for everyone who loves to cook and prefers mixing their own dressing rather than buying it ready-made. The syrup fits in kitchens where couscous and cheese platters regularly appear on the table, and for anyone who wants to round off a dessert with a spicy note. As a gift for home cooks, the slender 250 ml bottle is a great choice.\u003c\/p\u003e\n\n\u003cp\u003eThose who like it even spicier should reach for the \u003ca href=\"\/en\/products\/shrub-oriental\"\u003eShrub Oriental Syrup\u003c\/a\u003e with cinnamon, cumin, and chili; those looking for citrus with herbs should try the \u003ca href=\"\/en\/products\/shrub-zitrone-thymian\"\u003eShrub Lemon-Thyme Syrup\u003c\/a\u003e. Other syrups can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. Orange-Cardamom is not suitable for those expecting a mild orange lemonade without spices.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOrange meets cardamom – the apple cider vinegar-based fruit syrup from Schusters Shrub in the Steigerwald for salads, cheese, and oriental cuisine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548060852556,"sku":"026SCH0010","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-orange-cardamom.png?v=1790856648"},{"product_id":"shrub-ingwer","title":"Shrub Ginger Syrup","description":"\u003ch2\u003eSchuster's Shrub Ginger Syrup. Vinegar-based ginger syrup made from fresh ginger – mild and spicy for lemonade, aperitifs, and cooking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchuster's Shrub Ginger Syrup\u003c\/strong\u003e is a vinegar-based syrup made from sugar, apple cider vinegar, and fresh ginger by Schuster's Spezialitäten from Untersteinbach in the Steigerwald. One part syrup to ten to fifteen parts mineral water makes ginger lemonade. Non-alcoholic, 250 ml in a glass bottle. Not a sharp ginger beer syrup, no artificial flavors, not a drink for drinking straight – just ginger, apple cider vinegar, and sugar that you dilute yourself.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrub Ginger from Schuster's Shrub\u003c\/strong\u003e is the variety that uses a root instead of a fruit. Shrub is a vinegar-based syrup made from three ingredients. Here, fresh ginger is steeped in apple cider vinegar for several weeks until the vinegar has absorbed the spice. Then it is pressed, sweetened with sugar, and hot-filled. The vinegar provides acidity and carries the ginger aroma, which comes entirely from the root. According to the manufacturer, the word \"shrub\" goes back to the Arabic \"sharba\" for syrup. Hanna Schuster, a trained food technologist, brought the idea back to the Steigerwald from a semester abroad in Pennsylvania. Her shrubs have been around since 2012, and according to the manufacturer, the ginger variety is one of the best-sellers.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eShrub Ginger clearly tastes of fresh ginger, but is soft and lacks the typical heat of the raw root. The apple cider vinegar provides a clear acidity underneath, rounded off by the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer describes it as a ginger lemonade that actually tastes like ginger. Neat, the syrup is concentrated and sweet; only in a glass with ice-cold sparkling water does it become a lemonade that is both spicy and fresh. Anyone expecting the burning heat of a ginger beer will find this shrub mild. In return, the ginger aroma remains present, even when highly diluted, and the acidity of the vinegar keeps the glass feeling fresh.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eFor ginger lemonade, add 1.5 to 2 cl of shrub to a 0.2-liter glass and top up with ice-cold, sparkling mineral water – this corresponds to a 1:10 to 1:15 ratio.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer's non-alcoholic aperitif goes like this: 1 cl shrub, a squeeze of lime juice, two ice cubes, a lime slice, and two mint leaves in a glass, topped with 100 ml of sparkling water. Add 2 cl of gin if desired. At the home bar, the shrub replaces ginger syrup in Mule variations: shrub, vodka or gin, tonic water or juice, plenty of ice. In the kitchen, a spoonful adds a refined touch to Asian dishes, barbecue marinades, and dips.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. According to the manufacturer, the shrub has a shelf life of three years and can be stored at room temperature even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick dressing for cucumber or glass noodle salad, whisk the shrub with lime juice and a neutral oil – spicy, fresh, and ready in two minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchuster's Spezialitäten is a small family-run craft business in Untersteinbach, in the municipality of Rauhenebrach in the Haßberge district, in the Steigerwald region of Franconia. Johannes and Hanna Schuster run it with transparent production, a farm shop, and tasting tours; bottling is done by hand by Hanna Schuster and her family themselves.\u003c\/p\u003e\n\n\u003cp\u003eFor the ginger, the manufacturer uses fresh root, which is extracted in apple cider vinegar; sugar is only added after pressing. This creates a syrup whose spice comes from the root and whose acidity comes from the vinegar. You can find out more about the family and their varieties on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchuster's Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eShrub Ginger is the bottle for anyone who likes ginger lemonade but wants to decide how strong it should be. It belongs at the home bar for Mules and gin drinks, on the table for Asian food, and as a non-alcoholic aperitif for guests who are driving.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer citrus and herbs, reach for the \u003ca href=\"\/en\/products\/shrub-rosmarin-zitrone\"\u003eShrub Rosemary-Lemon Syrup\u003c\/a\u003e; if you want something even spicier, go for the \u003ca href=\"\/en\/products\/shrub-oriental\"\u003eShrub Oriental Spice Syrup\u003c\/a\u003e. The shrub is not suitable for those looking for a sharp ginger beer – it remains mild.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFresh ginger, apple cider vinegar, and sugar from the Steigerwald – the mild ginger syrup you can use to mix your own lemonade, aperitif, and marinade.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548061049164,"sku":"026SCH0006","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-ingwer.png?v=1790856653"},{"product_id":"shrub-oriental","title":"Oriental Shrub Syrup","description":"\u003ch2\u003eSchusters Shrub Oriental Syrup. Apple cider vinegar-based spice syrup with cinnamon, cumin, cardamom, and chili – for oven-roasted vegetables, couscous, and dips.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Oriental Syrup\u003c\/strong\u003e is a vinegar-based spice syrup made from cinnamon, cumin, turmeric, coriander, star anise, cloves, chili, and cardamom, apple cider vinegar, and sugar. It comes from the family-run manufactory Schusters Shrub in Untersteinbach in the Steigerwald forest and is the only purely spice-based variety among our Schuster syrups; 250 ml in a glass bottle. No mulled wine spices, no liquid curry powder, no added flavorings – just eight spices, vinegar, and sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOriental Syrup from Schusters Shrub\u003c\/strong\u003e follows the traditional method of a shrub, using spices instead of fruit. A shrub is a fruit syrup based on vinegar consisting of three ingredients: fruit, apple cider vinegar, and sugar. The fruit macerates in the apple cider vinegar for several weeks, is pressed out, and the fruit vinegar is seasoned with sugar and bottled hot. In the Oriental version, the eight spices take the place of the fruit. They infuse in the vinegar, are strained, and the spiced vinegar is sweetened and bottled hot. According to the manufacturer, the aroma comes solely from the spices, without any added flavorings. The result is a syrup that you use more like a condiment: a spoonful in a sauce, a dressing, or drizzled over oven-roasted vegetables.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eShrub Oriental tastes spicy and warm: cinnamon and star anise at the forefront, followed by cumin, coriander, and turmeric. A hint of clove and a subtle heat from chili round it out. The apple cider vinegar provides the acidity, while the sugar balances it.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer describes it as having an \"oriental, mysterious note\" and a \"touch of the distant Orient.\" On the palate, the spices arrive one after another, first the sweet ones, then the earthy ones; the chili remains in the background, providing more warmth than heat. The syrup is potent on its own—and meant to be; a shrub is always dosed or diluted.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a fruity syrup will find the Oriental too tart and spicy. There is no fruit to soften it; instead, you get a spice blend that has already been extracted and dissolved.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor Middle Eastern cuisine, stir a tablespoon of Shrub Oriental into a dressing for bulgur or couscous salad, along with lemon juice and oil. Drizzle it over oven-roasted vegetables just before serving.\u003c\/p\u003e\n\n\u003cp\u003eA teaspoon is perfect for rounding out sauces and dips. The syrup even works in desserts: a baked apple gets its spice kick straight from the bottle with a splash of Oriental. The manufacturer recommends this variety to adventurous home cooks.\u003c\/p\u003e\n\n\u003cp\u003eTo make a lemonade, mix one part syrup with ten to fifteen parts ice-cold sparkling water – a refreshing spiced lemonade, as described by the manufacturer. Store the bottle in a cool, dark place; according to the manufacturer, the syrup remains shelf-stable even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Start with a teaspoon and taste as you go. A spice syrup releases all its flavor at once, and you can always add more.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is based in Untersteinbach, a district of the municipality of Rauhenebrach in the Steigerwald, Haßberge district, Franconia. Johannes and Hanna Schuster run the family manufactory with an open-production facility, a farm shop, and tasting tours; it is bottled by hand by the family themselves.\u003c\/p\u003e\n\n\u003cp\u003eSpices have a long tradition at Schusters: Gabi Schuster once boiled mulled wine spices in water and invented the syrup for mulled wine. The Oriental takes a different approach. Instead of heat, it relies on time – the spices infuse in the apple cider vinegar for weeks, as per the shrub method. The manufacturer derives the word \"shrub\" from the Arabic \"sharba\" for syrup – a shrub that tastes of cinnamon and cardamom brings things full circle. You can find more about the family and their varieties on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Oriental is the syrup for anyone who enjoys cooking with spices and regularly serves couscous, bulgur, or oven-roasted vegetables. It is suitable for home cooks looking for acidity, sweetness, and eight spices in a single spoonful, and for those who want something other than cinnamon sugar for their baked apples. The 250 ml bottle is a great gift idea for adventurous friends.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer to combine fruit and spice, try the \u003ca href=\"\/en\/products\/shrub-orange-cardamom\"\u003eShrub Orange-Cardamom Syrup\u003c\/a\u003e; if you prefer your spices hot in wine, the \u003ca href=\"\/en\/products\/sirup-fuer-gluehwein\"\u003eSyrup for Mulled Wine\u003c\/a\u003e from the same manufacturer. Other syrups can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup category\u003c\/a\u003e. The Oriental is not suitable for those looking for a fruity lemonade for children – it is too spicy and contains chili.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEight spices, apple cider vinegar, and sugar from the Steigerwald forest – the spice syrup from Schusters Shrub for oven-roasted vegetables, couscous, and dips.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548063342924,"sku":"026SCH0011","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-oriental.png?v=1790856659"},{"product_id":"shrub-schwarze-johannisbeere","title":"Shrub Blackcurrant Syrup","description":"\u003ch2\u003eSchusters Shrub Black Currant Syrup. Apple cider vinegar-based fruit syrup made from black currants – deep red, for aperitifs, lemonade, and salads.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Black Currant Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from sugar, apple cider vinegar, and black currants by Schusters Spezialitäten from Untersteinbach in the Steigerwald region. One part shrub to ten parts sparkling wine makes an aperitif; with mineral water, it becomes a lemonade. Alcohol-free, 250 ml in a glass bottle. Not a crème de cassis, not a sweet currant syrup, no added flavorings – three ingredients that you mix yourself.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlack Currant Shrub from Schusters Shrub\u003c\/strong\u003e is the variety the manufacturer recommends first for an aperitif. A shrub is a vinegar-based fruit syrup made from fruit, apple cider vinegar, and sugar. The black currants are soaked as whole fruit in apple cider vinegar for several weeks. They are then pressed, and the fruit vinegar is sweetened with sugar and hot-bottled. The vinegar adds acidity and highlights the fruit; the color and aroma come solely from the berries. According to the manufacturer, the word \"shrub\" derives from the Arabic \"sharba\" for syrup and was a common vinegar-fruit beverage in the USA in the 19th century. Hanna Schuster, a food technologist by training, brought the concept from there to the Steigerwald, where they have been producing shrubs since 2012. According to the manufacturer, the black currant variety is one of their best-sellers.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eBlack Currant Shrub has an intensely berry-like taste, with the tart depth that only black currants possess. The color is deep red, and the apple cider vinegar provides a clear acidity underneath.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, it is not just the color that impresses, but above all the powerful fruit flavor. This is particularly evident in a champagne glass: even when diluted 1:10, the black currant remains clearly detectable rather than getting lost in the fizz. Diluted with water, it becomes a lemonade that tastes of berries and is less sweet than store-bought versions. Anyone expecting a soft, round berry syrup will find this variety tart – a currant remains a currant, even with sugar.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor an aperitif, add one part shrub to ten parts well-chilled sparkling wine or Prosecco; for one glass, this is about 1 cl to 10 cl. Pour the syrup in first, then top up and stir briefly.\u003c\/p\u003e\n\n\u003cp\u003eFor an alcohol-free version, use mineral water: a dash of shrub, a squeeze of lemon juice, ice, and 200 ml of sparkling water – and your black currant lemonade is ready. For salad dressing, follow the manufacturer's short recipe: a dash of shrub, a squeeze of lemon juice, oil, salt, and pepper. The manufacturer’s favorite combination is peach and feta salad with this shrub; the dark berry also pairs well with tomato and mozzarella or feta.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place – the red color comes purely from the fruit and stays vibrant longer in the dark. According to the manufacturer, the shrub has a shelf life of three years and does not need to be refrigerated after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the shrub, sparkling wine, and sparkling water side by side on the table for guests. This way, everyone can mix their own aperitif with either wine or water – equally beautiful and red, equally fruity.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Spezialitäten is a small family-run craft business in Untersteinbach, in the municipality of Rauhenebrach in the Haßberge district, in the Steigerwald region of Franconia. Johannes and Hanna Schuster run it with transparent production, a farm shop, and tasting tours; Hanna Schuster and her family handle the bottling themselves.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the family processes the black currants by hand every year, sourcing them as regionally as possible. As a soft berry, the currant is placed whole into the apple cider vinegar; the vinegar penetrates naturally, absorbing the color and aroma. You can find more about the family and their varieties on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eBlack Currant Shrub is the bottle for anyone who prefers fruit over liqueur in their sparkling wine glass for an aperitif and likes the tartness of berries in their salad. It is perfect for a summer garden party, an evening on the balcony, or as a gift when invited to dinner.\u003c\/p\u003e\n\n\u003cp\u003eFor those who prefer something milder and more classic, try the \u003ca href=\"\/en\/products\/shrub-himbeere\"\u003eRaspberry Shrub Syrup\u003c\/a\u003e; for a syrup specifically for sparkling wine, the \u003ca href=\"\/en\/products\/sommer-spritz-sirup\"\u003eSummer Spritz Hibiscus-Raspberry Syrup\u003c\/a\u003e. This shrub is not suitable for those expecting a sweet, mild berry lemonade.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlack currants, apple cider vinegar, and sugar from the Steigerwald – the deep red fruit syrup that you can use to mix your own aperitif, lemonade, and dressing.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548301467980,"sku":"026SCH0005","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-schwarze-johannisbeere.png?v=1790856665"},{"product_id":"shrub-himbeere","title":"Shrub Raspberry Syrup","description":"\u003ch2\u003eSchusters Shrub Raspberry Syrup. Fruit syrup based on apple cider vinegar made from raspberries – the classic for lemonade, punch, aperitifs, and lamb's lettuce.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Raspberry Syrup\u003c\/strong\u003e is an vinegar-based fruit syrup made from sugar, apple cider vinegar, and raspberries by Schusters Spezialitäten from Untersteinbach in the Steigerwald. One part shrub to ten to fifteen parts mineral water makes raspberry lemonade. Non-alcoholic, 250 ml in a glass bottle. Not a raspberry syrup with added flavorings, not a ready-made dressing, not a drink for a plain glass – three ingredients you mix yourself.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Shrub by Schusters Shrub\u003c\/strong\u003e is the manufacturer's classic and, according to the producer, the entry point into the world of shrubs. Shrub is a vinegar-based fruit syrup made from three ingredients. Whole raspberries are soaked in apple cider vinegar for several weeks. Then they are pressed, the fruit vinegar is seasoned with sugar and filled hot. The vinegar acidifies and highlights the fruit; according to the manufacturer, the flavor comes one hundred percent from the raspberry. This particular variety has history: in the 19th century, raspberry shrub was a common vinegar-fruit drink in the USA, long before refrigerators and ready-made lemonade. Hanna Schuster, a graduate food technologist, discovered shrub during a semester abroad in Pennsylvania and developed the first recipe for the Steigerwald region with her mother. Their shrubs have been available since 2012, and the raspberry variety is, according to the manufacturer, the favorite of the Schuster children.\u003c\/p\u003e\n\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\n\u003cp\u003eRaspberry Shrub tastes like ripe raspberries, fresh and with the clear acidity of apple cider vinegar. The color is bright red and comes solely from the fruit.\u003c\/p\u003e\n\n\n\u003cp\u003eDiluted with cold sparkling water, it becomes a raspberry lemonade, as the manufacturer describes: old-fashioned, without added flavorings. The acidity keeps the sweetness in check, which is why the lemonade tastes like berries rather than sugar. The syrup is strong and concentrated on its own – that is how it is intended. Those who expect a soft, sweet raspberry lemonade will find the shrub tart. Those who like raspberries fresh from the bush will find exactly that in their glass.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eFor raspberry lemonade, add 1.5 to 2 cl of shrub to a 0.2-liter glass and top up with ice-cold, sparkling mineral water, i.e., a ratio of 1:10 to 1:15.\u003c\/p\u003e\n\n\n\u003cp\u003eWith sparkling wine or Prosecco instead of water, it becomes a fruity aperitif at a 1:10 ratio. For long summer evenings, the shrub serves as the base for a raspberry punch. For dressing, follow the manufacturer's basic formula: shrub, a dash of lemon juice, oil, salt, and pepper – especially good with lamb's lettuce. In desserts, pour the syrup as a coulis over panna cotta or stir it into cake cream and glaze.\u003c\/p\u003e\n\n\n\u003cp\u003eStore the bottle in a cool, dark place so that the red of the raspberry remains bright for a long time. According to the manufacturer, the shrub has a shelf life of three years and can be stored without refrigeration even after opening.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick punch, add fresh raspberries and a few mint leaves to a carafe, add 4 cl of shrub, and top up with cold sparkling water or sparkling wine. After half an hour in the refrigerator, the punch will have color and fruit.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eSchusters Spezialitäten is a small family business in Untersteinbach, in the municipality of Rauhenebrach in the Haßberge district, in the Steigerwald region of Franconia. Johannes and Hanna Schuster run it with transparent production, a farm shop, and gourmet tours; it is bottled by hand by the family.\u003c\/p\u003e\n\n\n\u003cp\u003eThe manufacturer describes the raspberries as aromatic; the family processes fruits as regionally as possible and harvests some of them themselves. As a soft berry, the raspberry goes into the vinegar whole, which penetrates the fruit on its own. You can find more about the family and their varieties on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eRaspberry Shrub is the bottle for anyone trying shrub for the first time and wanting to start with the most familiar berry. It fits perfectly on the family table for lemonade, in the punch at a garden party, in lamb's lettuce, and as a gift for anyone who likes to mix their own drinks.\u003c\/p\u003e\n\n\n\u003cp\u003eThose who want two berries in one bottle should choose the \u003ca href=\"\/en\/products\/shrub-heidelbeer-himbeere\"\u003eBlueberry-Raspberry Shrub Syrup\u003c\/a\u003e, which the manufacturer calls their most popular variety. Those looking for a syrup specifically for a champagne glass should choose the \u003ca href=\"\/en\/products\/sommer-spritz-sirup\"\u003eSummer Spritz Hibiscus-Raspberry Syrup\u003c\/a\u003e. The shrub is not suitable for those looking for a mild, sweet raspberry lemonade.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eRaspberries, apple cider vinegar, and sugar from the Steigerwald – the classic fruit syrup from which you can mix your own lemonade, punch, and dressing.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548301500748,"sku":"026SCH0008","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-himbeere-sirup.png?v=1790856671"},{"product_id":"shrub-rosmarin-zitrone","title":"Shrub Rosemary-Lemon Syrup","description":"\u003ch2\u003eSchusters Shrub Rosemary-Lemon Syrup. Fruit syrup based on apple cider vinegar with lemon and rosemary – for lemonade, white wine aperitifs, and antipasti.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Rosemary-Lemon Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from lemons, rosemary, apple cider vinegar, and sugar by the family-run manufacturer Schusters Shrub in Untersteinbach in the Steigerwald forest. Fresh lemon with a herbal note, intended for diluting, 250 ml in a glass bottle. Not a sweet lemon soda, not a herbal vinegar, no added flavorings – fruit, herb, vinegar, and sugar; that is the entire recipe.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosemary-Lemon Syrup by Schusters Shrub\u003c\/strong\u003e is the manufacturer's all-rounder – \"for everything from antipasti to lemonade,\" as the producer puts it. Shrub is a vinegar-based fruit syrup made from three ingredients: fruit, apple cider vinegar, and sugar. For this variety, lemons are sliced and steeped in apple cider vinegar for several weeks along with rosemary. The mixture is then pressed, the fruit vinegar is sweetened with sugar, and it is bottled hot. The vinegar provides acidity and highlights the fruit; according to the manufacturer, the aroma comes solely from the lemon and rosemary, without any added flavorings. Diluted with cold sparkling water, it creates a lemonade that tastes more of lemon than of sugar.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eShrub Rosemary-Lemon tastes of the freshness of sun-ripened lemons with fine herbal nuances from rosemary needles. The apple cider vinegar adds acidity, while the sugar rounds it out.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the scent of the pure syrup alone is reminiscent of a last vacation in Italy: lemon at the forefront, followed by the resinous green of the rosemary. On the palate, the lemon comes through first, then the herb sets in and lingers a little longer. Together, they create a freshness with depth. For the producer, this variety is one of their best-sellers, which suits a bottle that can handle everything from a water glass to an antipasti plate.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a sweet, mild lemon soda will find the herbal note too prominent. Rosemary is polarizing, and this syrup showcases it openly.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor lemonade, mix one part Shrub with ten to fifteen parts ice-cold sparkling water; for a 0.2-liter glass, that means 1.5 to 2 cl. Add ice, and your refreshing drink for warm days is ready.\u003c\/p\u003e\n\n\u003cp\u003eFor a weekend aperitif, the manufacturer has a recipe called the \"Weekend Opener.\" For this, put 2 cl of Shrub Rosemary-Lemon in a glass along with two ice cubes, a slice of lemon, and a sprig of rosemary. Then pour in 100 ml of sparkling water and 100 ml of dry white wine.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, the syrup goes well with antipasti and salads. For the dressing, mix the Shrub with a splash of lemon juice and oil, plus salt and pepper – ready in two minutes. Store the bottle in a cool, dark place; according to the manufacturer, the syrup is shelf-stable even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle grilled vegetables fresh from the grill with a spoonful of syrup and a little olive oil. The lemon and rosemary are already in it, so you don't have to chop any herbs.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is a small family business in Untersteinbach in the Steigerwald, part of the municipality of Rauhenebrach in the Haßberge district of Franconia. Hanna Schuster, a trained food technologist, brought the idea back from a semester abroad in Pennsylvania. She discovered shrubs there, and back home, she and her mother developed the first recipe. The first varieties were presented at a trade fair in 2012.\u003c\/p\u003e\n\n\u003cp\u003eShrub has a long history: according to the manufacturer, the word comes from the Arabic \"sharba\" for syrup, and in the 19th century, the raspberry-vinegar drink was widespread in the USA. That lemons and rosemary now find their way into the vinegar is the Franconian evolution. The lemons are sliced so that the vinegar can penetrate both the peel and the juice. Hanna Schuster and her family handle the bottling themselves in a glass-walled production facility with an on-site shop and gourmet tours. You can find more about the family on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters-Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eRosemary-Lemon is the bottle for everyone who prefers to mix their own lemonade in summer and really wants to taste the lemon. The syrup is perfect for an evening on the balcony, for an aperitif with guests who still need to drive, and in kitchens where antipasti and salad are frequent staples. With 250 ml and a mixing ratio of one to ten, the slim bottle is enough for a good two and a half liters of lemonade.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer more herbal and Mediterranean notes, choose the \u003ca href=\"\/en\/products\/shrub-zitrone-thymian\"\u003eShrub Lemon-Thyme Syrup\u003c\/a\u003e; if you are looking for spice instead of fruit, the \u003ca href=\"\/en\/products\/shrub-ingwer\"\u003eShrub Ginger Syrup\u003c\/a\u003e. You can find more syrups in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup category\u003c\/a\u003e. Rosemary-Lemon is not suitable for those who expect a sweet lemon soda.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLemon and rosemary in apple cider vinegar – the fruit syrup from Schusters Shrub in the Steigerwald for lemonade, weekend openers, and antipasti.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548301664588,"sku":"026SCH0007","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-rosmarin-zitrone.png?v=1790856677"},{"product_id":"shrub-zitrone-thymian","title":"Shrub Lemon Thyme Syrup","description":"\u003ch2\u003eSchusters Shrub Lemon-Thyme Syrup. Apple cider vinegar-based fruit syrup made from lemons and thyme – for grilled vegetables, marinades, and summer lemonade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Lemon-Thyme Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from lemons, thyme, apple cider vinegar, and sugar by the family-run producer Schusters Shrub in Untersteinbach, in the Steigerwald region. Mediterranean, lemony, and, when diluted, less sweet than classic lemonade; 250 ml in a glass bottle. No pre-made marinade, no herb vinegar, no added flavorings – lemon, thyme, vinegar, and sugar; the bottle contains nothing but artisanal handiwork.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon-Thyme Syrup from Schusters Shrub\u003c\/strong\u003e is the variety the producer recommends for barbecue season. Shrub is a vinegar-based fruit syrup made from three ingredients: fruit, apple cider vinegar, and sugar. Lemons are sliced and steeped in apple cider vinegar along with thyme for several weeks, then pressed; the fruit vinegar is seasoned with sugar and hot-bottled. The vinegar provides acidity and highlights the fruit, while the aroma, according to the producer, comes solely from the lemon and thyme, with no added flavorings. The producer describes the result in three words: refreshing, purist, different. Diluted at a ratio of one to ten, the shrub is far less sweet than classic lemonade – and on the plate, it serves as a replacement for a lemon wedge.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eShrub Lemon-Thyme tastes lemony and fresh with the tart, herbal spice of thyme. The apple cider vinegar provides acidity, and the sugar rounds it out, keeping the lemon at the forefront.\u003c\/p\u003e\n\n\u003cp\u003eUnlike rosemary, thyme is less assertive; it settles beneath the lemon, giving it a solid base. This makes the variety Mediterranean and rather tart than sweet, both neat and diluted. The producer calls it purist, and that is how it tastes: lemon, herb, acid, a little sweetness – and that is enough.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a sweet, rounded lemon lemonade will find this syrup too tart. For afternoons with children, the herbal note is too prominent; its place is at the grill and in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eTo marinate meat, fish, or vegetables, mix Shrub Lemon-Thyme with oil and a little lemon juice and let the food soak in it. The producer also recommends this variety for antipasti and grilled vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe producer’s recipe for Mediterranean vegetables goes like this: Roast vegetables with feta in the oven. At the end, mix two to three tablespoons of shrub with the same amount of lemon juice and drizzle over the hot tray. Serve with grilled meat or fish. For a dressing, use shrub, a splash of lemon juice, oil, salt, and pepper – ready in two minutes.\u003c\/p\u003e\n\n\u003cp\u003eAs a summer drink, mix one part syrup with ten to fifteen parts ice-cold sparkling water; for a 0.2-liter glass, use 1.5 to 2 cl. Store the bottle in a cool, dark place; according to the producer, the syrup remains shelf-stable even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add the syrup to vegetables, fish, or meat only after cooking, as the oven vegetable recipe suggests. This keeps the lemon fresh and the herbal note clear.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is a small family-run producer in Untersteinbach, in the municipality of Rauhenebrach in the Haßberge district – in the heart of the Steigerwald in Franconia. Food technologist Hanna Schuster developed the first shrub recipe with her mother after an exchange semester in Pennsylvania; the first varieties were launched in 2012.\u003c\/p\u003e\n\n\u003cp\u003eLemon-Thyme is one of the varieties that joined the range later. Citrus fruits are treated differently at the facility: berries go into the vinegar as whole fruit, while lemons are sliced. This allows the vinegar to reach both the peel and the juice to extract as much aroma as possible. After pressing, seasoning, and hot-bottling, each bottle receives its label. All of this takes place in the \"transparent production\" facility, where Hanna Schuster and her family handle the bottling themselves and visitors can watch during tasting tours. Read more on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eLemon-Thyme is the bottle for anyone who prefers to work with a few-ingredient marinade at the grill rather than pre-made mixes. The syrup is perfect for kitchens where roasted vegetables, fish, and antipasti are frequently on the table, and for anyone looking for a summer lemonade with character. With 250 ml and tablespoon-based dosing, the bottle lasts a long time.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer it more lemony and brighter should reach for the \u003ca href=\"\/en\/products\/shrub-rosmarin-zitrone\"\u003eShrub Rosemary-Lemon Syrup\u003c\/a\u003e; those thinking of oriental flavors at the stove should try the \u003ca href=\"\/en\/products\/shrub-orange-cardamom\"\u003eShrub Orange-Cardamom Syrup\u003c\/a\u003e. Other syrups can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup category\u003c\/a\u003e. Lemon-Thyme is not suitable for those looking for a sweet lemonade for children.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLemon and thyme in apple cider vinegar – the Mediterranean fruit syrup from Schusters Shrub in the Steigerwald for the grill, oven vegetables, and summer lemonade.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548302090572,"sku":"026SCH0009","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-zitrone-thymian.png?v=1790856682"},{"product_id":"sommer-spritz-sirup","title":"Summer Spritz Hibiscus Raspberry Syrup","description":"\u003ch2\u003eSchusters Summer Spritz Hibiscus-Raspberry Syrup. Aperitif syrup based on apple cider vinegar made from raspberries and hibiscus blossoms – for sparkling wine, soda, and summer drinks.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Summer Spritz Hibiscus-Raspberry Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from raspberries, hibiscus blossoms, apple cider vinegar, and sugar by the family-run artisan producer Schusters Shrub in Untersteinbach, in the Steigerwald region. It is designed for aperitifs mixed with sparkling wine or soda: berry-floral, ruby red, 250 ml in a glass bottle. Not a berry liqueur, not a pre-mixed spritz, no added flavorings – the color and fruit come solely from raspberries and hibiscus blossoms.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Spritz Hibiscus-Raspberry Syrup by Schusters Shrub\u003c\/strong\u003e is the first syrup in the Summer Spritz line with which the artisan producer launched in 2024. The production method is the same as for a classic shrub, the vinegar-based fruit syrup made from fruit, apple cider vinegar, and sugar. Whole raspberries and hibiscus blossoms soak in apple cider vinegar for weeks and are then removed; the fruit vinegar is sweetened with sugar and hot-filled. The difference lies in the purpose. While a standard shrub is meant for dressings and water, the Summer Spritz is intended for the aperitif glass – with sparkling wine, Secco, or non-alcoholic with fizzy mineral water. According to the manufacturer, the aroma comes exclusively from the berry and blossom, without added flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Summer Spritz Hibiscus-Raspberry tastes berry-floral: juicy, sweet raspberries provide the fruit, while finely tart hibiscus blossoms contribute freshness and a ruby-red color. The apple cider vinegar ensures a slightly sharp freshness.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the raspberry comes through first, dense and ripe, followed by the acidity of the blossom, which keeps the syrup fresh even when mixed with sparkling wine. The producer describes its first Summer Spritz as classic, refreshing, and summery.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a soft, sweet raspberry syrup will find the floral acidity too dominant. Hibiscus brings acidity with it, and that is exactly what is meant to be at the forefront – which is precisely why the Spritz remains fresh even when mixed with sparkling wine.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor the Summer Spritz, pour 2 cl of syrup into a glass with ice and top up with well-chilled sparkling wine or Prosecco. For a non-alcoholic version, replace the sparkling wine with fizzy mineral water and add a splash of lemon or lime juice.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer's recipes use 2 cl per glass and vary the rest. With lime juice and mint, it becomes a raspberry-hibiscus version of a Virgin Mojito; with tonic water, a long drink; and with non-alcoholic sparkling wine, an aperitif for guests who are driving. For children, a dash of syrup in lemon soda is enough, and on really hot days, the syrup can be blended with mango for a slushie.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place so the red color remains vibrant without the need for artificial dyes. According to the manufacturer, the syrup is shelf-stable even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a round of guests, add the syrup to a carafe with ice and a few raspberries. Top up with sparkling wine only at the table – this keeps the carbonation in the glass, and everyone sees exactly where the color comes from.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is a small family-run artisan producer in Untersteinbach in the Steigerwald, a district of Rauhenebrach in the Haßberge district, Franconia. Food technologist Hanna Schuster first encountered shrubs during a semester abroad in Pennsylvania; together with her mother, she developed the first recipe, and the first varieties were launched in 2012.\u003c\/p\u003e\n\n\u003cp\u003eShrub has its roots in the raspberry-vinegar drink that was popular in the 19th-century USA; the manufacturer derives the word from the Arabic \"sharba\" for syrup. The Summer Spritz continues this history: the same raspberry, the same apple cider vinegar, plus hibiscus blossoms and a new goal: the aperitif glass. According to the manufacturer, product development, quality management, bottling, and packaging take place on-site in their open-view production facility with an on-farm shop; the family handles the bottling themselves. You can find more about the family and the Summer Spritz line on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Summer Spritz Hibiscus-Raspberry is the bottle for anyone who prefers to mix their own summer aperitif rather than buying it pre-mixed. It is perfect for the terrace in the evening, for garden parties, and for guests who want something better than juice when drinking non-alcoholic. With 2 cl per glass, 250 ml is enough for a good twelve drinks.\u003c\/p\u003e\n\n\u003cp\u003eThose who want the raspberry pure or for dressings should opt for the \u003ca href=\"\/en\/products\/shrub-himbeere\"\u003eRaspberry Shrub Syrup\u003c\/a\u003e; those looking for a darker aperitif should choose the \u003ca href=\"\/en\/products\/shrub-schwarze-johannisbeere\"\u003eBlack Currant Shrub Syrup\u003c\/a\u003e, which is mixed 1:10 with sparkling wine. You can find more syrups in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup category\u003c\/a\u003e. The Summer Spritz is not suitable for those expecting a soft, sweet raspberry syrup – the floral acidity is the star here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRaspberry and hibiscus in apple cider vinegar – the aperitif syrup from Schusters Shrub in the Steigerwald for sparkling wine, soda, and long summer evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548302254412,"sku":"026SCH0001","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-sommer-spritz-hibiskus-himbeere.png?v=1790856687"},{"product_id":"sommer-spritz-sirup-rosmarin-grapefruit","title":"Summer Spritz Syrup Rosemary-Grapefruit","description":"\u003ch2\u003eSchusters Sommer Spritz Syrup Rosemary-Grapefruit. Aperitif syrup based on apple cider vinegar made from grapefruit and rosemary – tart, sparkling, for sparkling wine and soda.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Sommer Spritz Syrup Rosemary-Grapefruit\u003c\/strong\u003e is a vinegar-based fruit syrup made from grapefruit, rosemary, apple cider vinegar, and sugar, crafted by the family-run manufactory Schusters Shrub in Untersteinbach in the Steigerwald. It is the tart variety of the Sommer-Spritz line: citrus bitterness, herbal spice, light acidity, 250 ml in a glass bottle. No bitter liqueur, no ready-to-drink spritz, no added flavors – fruit and herb come solely from grapefruits and rosemary sprigs.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSommer Spritz Syrup Rosemary-Grapefruit from Schusters Shrub\u003c\/strong\u003e was added as the second variety to the Sommer-Spritz line for the 2025 season. The production method is that of a shrub, a fruit syrup based on vinegar made from fruit, apple cider vinegar, and sugar. Grapefruits and rosemary sprigs are steeped in apple cider vinegar for several weeks and then strained; the fruit vinegar is sweetened with sugar and hot-filled. The vinegar provides acidity and highlights the fruit. What distinguishes the Sommer Spritz from the shrubs on the shelf next to it is its purpose: instead of being used for dressings, it goes into an aperitif glass, mixed with sparkling wine, Secco, or sparkling mineral water. According to the manufacturer, the aroma comes exclusively from the fruit and herbs, with no added flavors.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Sommer Spritz Rosemary-Grapefruit tastes tart, sparkling, and aromatic. The grapefruit provides a clear citrus bitterness, the rosemary balances it out with its ethereal, spicy notes, and the apple cider vinegar adds a light acidity underneath.\u003c\/p\u003e\n\n\n\u003cp\u003eIn the glass, the fruit arrives first, juicy and with the tart edge that only grapefruit has. Behind it is the rosemary, resinous and cool like a freshly rubbed sprig. The bitterness lingers in the finish and keeps the spritz dry, even if the sparkling wine brings some residual sweetness.\u003c\/p\u003e\n\n\n\u003cp\u003eAnyone expecting berries and sweetness from a summer syrup will find the bitterness too dominant. This is intentional: this variety is the antithesis to the berry-based spritz versions and is the choice for those who prefer their aperitif on the tart side.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eFor a Sommer Spritz, add 2 cl of syrup to ice and top up with well-chilled sparkling wine or Prosecco. For an alcohol-free version, make the manufactory's \"Pink Herb\": 2 cl of syrup, a sprig of rosemary, a slice of grapefruit, ice, and top up with sparkling mineral water.\u003c\/p\u003e\n\n\n\u003cp\u003eBehind the bar, the manufacturer has another suggestion: with gin, the syrup becomes a Grapefruit Fizz. Juniper and rosemary go well together—both are resinous—and the grapefruit takes over the acidity and bitterness that would otherwise be contributed by a tonic. Use a dry sparkling wine; a semi-dry sparkling wine would mask the bitterness and turn the aperitif into an alcoholic lemonade.\u003c\/p\u003e\n\n\n\u003cp\u003eStore the bottle in a cool, dark place. According to the manufacturer, the syrup can be kept without refrigeration even after opening; unopened, it has a shelf life of three years.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Squeeze half a grapefruit slice over the glass before pouring. The juice and peel oil bring out the bitterness even more, and placing the rosemary sprig on top last ensures its scent lingers above the glass.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eSchusters Shrub is a small family-run manufactory in Untersteinbach in the Steigerwald, a district of Rauhenebrach in the Haßberge district, Franconia. Food technologist Hanna Schuster brought the idea back from a semester abroad in Pennsylvania; she developed the first recipe with her mother, and the first varieties appeared at a trade fair in 2012.\u003c\/p\u003e\n\n\n\u003cp\u003eShrub traces back to the raspberry vinegar drink that was popular in the USA in the 19th century; the manufacturer derives the word from the Arabic \"sharba\" for syrup. The Sommer-Spritz line started in 2024 with Hibiscus-Raspberry, and Rosemary-Grapefruit followed in 2025 as a tart counterpart. According to the manufacturer, product development, quality management, filling, and packaging all take place on-site in their open-view production facility with a farm shop; the family handles the bottling themselves. You can find out more about the family on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Sommer Spritz Rosemary-Grapefruit is the bottle for those who reach for bitter rather than berry when having an aperitif. It is perfect for an evening on the balcony, a barbecue, or for guests who want something dry in their glass without the alcohol. With 2 cl per glass, 250 ml is enough for a good twelve drinks.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you prefer berries and ruby red, choose the \u003ca href=\"\/en\/products\/sommer-spritz-sirup\"\u003eSommer Spritz Syrup Hibiscus-Raspberry\u003c\/a\u003e, the first syrup in the line; for those looking for a green, fresh herbal note, choose the \u003ca href=\"\/en\/products\/sommer-spritz-sirup-basilikum-limette\"\u003eSommer Spritz Syrup Basil-Lime\u003c\/a\u003e. Rosemary for dressings and lemonade can be found in the \u003ca href=\"\/en\/products\/shrub-rosmarin-zitrone\"\u003eShrub Rosemary-Lemon Syrup\u003c\/a\u003e. Rosemary-Grapefruit is not suitable for those who generally avoid bitter sodas and tart aperitifs.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eTart instead of sweet: the aperitif syrup with grapefruit and rosemary from Schusters Shrub in the Steigerwald, for sparkling wine, soda, and evenings on the balcony.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":59018053812556,"sku":"026SCH0002","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-sommer-spritz-rosmarin-grapefruit.png?v=1790856581"},{"product_id":"sommer-spritz-sirup-basilikum-limette","title":"Summer Spritz Basil-Lime Syrup","description":"\u003ch2\u003eSchusters Summer Spritz Syrup Basil-Lime. Apple cider vinegar-based aperitif syrup made from limes and basil – green, fresh, for sparkling water, sparkling wine, and wine spritzers.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Summer Spritz Syrup Basil-Lime\u003c\/strong\u003e is a vinegar-based fruit syrup made from limes, basil, apple cider vinegar, and sugar from the Schusters Shrub family manufactory in Untersteinbach in the Steigerwald forest. It is the newest and greenest variety in the Summer Spritz line: lime fruit, fresh herbal notes, mild acidity, 250 ml in a glass bottle. No herbal liqueur, no bar-shelf lime syrup, no added flavorings – the fruit and herbs come solely from limes and fresh basil leaves.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Spritz Syrup Basil-Lime from Schusters Shrub\u003c\/strong\u003e was added to the Summer Spritz line in spring 2026 as the third variety. It is made like a shrub, the vinegar-based fruit syrup made from fruit, apple cider vinegar, and sugar. Limes and fresh basil leaves steep in the apple cider vinegar for several weeks and are then strained; the fruit vinegar is sweetened with sugar and bottled hot. The difference from a classic shrub is the intended use: this syrup is meant for an aperitif glass, mixed with sparkling mineral water, sparkling wine, or as a spritzer with white wine. According to the manufacturer, the aroma comes solely from lime and basil, with no added flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Summer Spritz Basil-Lime tastes green and fresh. The lime provides fruit and clear acidity, the basil adds the herbal note, and the apple cider vinegar holds both together.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the herb comes through first—peppery and slightly sweet like a freshly picked leaf. Then the lime follows, juicy and sharp, and the acidity from the fruit and vinegar carries the spritz through to the last sip. Of the three varieties in the line, this is the greenest, both in aroma and character.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a clear limeade will find the herbal note too prominent. Basil in a glass is a matter of taste: those who only know the leaf from tomato salad might need a sip or two to get used to it.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor the manufactory's Herbal Spritz, pour 2 cl of syrup over ice and top with sparkling mineral water. Add a lime slice and a few basil leaves on top. The manufacturer highlights this non-alcoholic version first for this variety.\u003c\/p\u003e\n\n\u003cp\u003eTop with sparkling wine or Prosecco to make a Summer Spritz. For a wine spritzer deluxe, add 2 cl of syrup, a lime slice, and ice to a glass, followed by 8 cl of dry white wine and 150 ml of sparkling mineral water, finishing with basil leaves. For those who like to mix, add white rum: the Basil Mojito 2.0 brings lime, herbs, and sweetness from a single bottle.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. According to the manufacturer, the syrup remains shelf-stable even after opening without refrigeration; unopened, it lasts for three years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add the basil to the glass only just before serving, and press the leaves between your fingers beforehand. This releases the leaf's oils, allowing the fragrance to hover over the glass before the first sip.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is a small family manufactory in Untersteinbach in the Steigerwald forest, a district of Rauhenebrach in the Haßberge district of Franconia. Hanna Schuster, a food technologist, discovered shrubs during a semester abroad in Pennsylvania and developed the first recipe with her mother; the first varieties were released in 2012.\u003c\/p\u003e\n\n\u003cp\u003eThe term \"shrub\" is derived from the raspberry-vinegar drink consumed in the 19th-century United States; the manufacturer traces the name back to the Arabic \"sharba\" for syrup. The Summer Spritz line began in 2024 with Hibiscus-Raspberry, followed by Rosemary-Grapefruit in 2025, and Basil-Lime as the newest variety in spring 2026. According to the manufacturer, product development, quality management, bottling, and packaging all take place on-site in their glass-fronted production facility with a farm shop; the family handles the bottling themselves. You can find more about the family on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Summer Spritz Basil-Lime is the bottle for anyone who prefers freshness over sweetness in an aperitif and likes herbs in their glass. It is perfect for lunch on the terrace, a wine spritzer after work, and guests looking for a non-alcoholic option better than lemonade. With 2 cl per glass, 250 ml is enough for a good twelve glasses.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer berries and a ruby-red color, choose the \u003ca href=\"\/en\/products\/sommer-spritz-sirup\"\u003eSummer Spritz Syrup Hibiscus-Raspberry\u003c\/a\u003e; for something tart and bitter, go for the \u003ca href=\"\/en\/products\/sommer-spritz-sirup-rosmarin-grapefruit\"\u003eSummer Spritz Syrup Rosemary-Grapefruit\u003c\/a\u003e. Further syrups can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. Basil-Lime is not suitable for glasses that will sit on a buffet for a long time: the herbal note is fleeting and belongs in a freshly mixed glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLime and basil in apple cider vinegar – the green aperitif syrup from Schusters Shrub in the Steigerwald for sparkling water, sparkling wine, and an after-work wine spritzer.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":59018055516492,"sku":"026SCH0003","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-sommer-spritz-basilikum-limette.png?v=1790856593"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-schusters-shrub.jpg?v=1790857196","url":"https:\/\/leniundhans.at\/en\/collections\/schusters-shrub.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}