Schusters Shrub Rosemary-Lemon Syrup. Fruit syrup based on apple cider vinegar with lemon and rosemary – for lemonade, white wine aperitifs, and antipasti.

Schusters Shrub Rosemary-Lemon Syrup 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.

Rosemary-Lemon Syrup by Schusters Shrub 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.

Taste

Shrub 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.

According 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.

Anyone expecting a sweet, mild lemon soda will find the herbal note too prominent. Rosemary is polarizing, and this syrup showcases it openly.

Usage

For 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.

For 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.

In 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.

Our tip: 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.

Origin

Schusters 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.

Shrub 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 Schusters-Shrub page.

For whom

Rosemary-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.

If you prefer more herbal and Mediterranean notes, choose the Shrub Lemon-Thyme Syrup; if you are looking for spice instead of fruit, the Shrub Ginger Syrup. You can find more syrups in our Syrup category. Rosemary-Lemon is not suitable for those who expect a sweet lemon soda.

Lemon and rosemary in apple cider vinegar – the fruit syrup from Schusters Shrub in the Steigerwald for lemonade, weekend openers, and antipasti.