Shrub Rosemary-Lemon Syrup

Shrub Rosemary-Lemon Syrup for Hot Days

The Shrub Rosemary-Lemon Syrup from Schusters Shrub is a vinegar-based fruit syrup made from lemons and rosemary. Mixed with mineral water, it becomes a refreshing thirst-quencher; with white wine, a light aperitif. Not too sweet, with a natural acidity.

Shrub Rosemary-Lemon Syrup is the fresh, lemony, vinegar-based fruit syrup from the Schusters Shrub manufactory in the Steigerwald. Sun-ripened lemons provide the fruit, fine rosemary needles the herbal note, and apple cider vinegar the natural acidity. The very scent of the pure shrub brings to mind a recent holiday in Italy.

Fresh lemon, aromatic rosemary, chilled

On the nose, there is juicy lemon, accompanied by the resinous-green hint of fresh rosemary needles. The fragrance alone evokes a summer mood, immediately calling to mind a garden in the midday sun.

On the palate, citrus fruit and herbal spice meet—fresh, lemony, and zesty, carried by the lively acidity of apple cider vinegar. The two get along brilliantly; the lemon provides freshness and the rosemary adds depth, without one overpowering the other. The taste and aroma come 100 percent from fruit and herb.

The finish leaves a clear, cool freshness that never feels too sweet. With about 60g of sugar and only 0.004g of salt per 100ml, the lemon clearly takes center stage. A mere sniff awakens a desire for sun and the South.

Ice-cold water, a tall glass, a hot day

Mixed in a 1:10 ratio with ice-cold mineral water, the shrub becomes the perfect thirst-quencher for warm days—fresh and not too sweet. A glass of it in midsummer disappears faster than you might think, and it is also popular with children.

Combined with white wine and a splash of mineral water, it becomes a light aperitif to start the weekend. Fresh, lemony, and lively, it suits any warm hour. Thus, the syrup finds the perfect glass for every moment, from zesty lemonade to a wine spritzer in the evening.

In the kitchen, it pairs wonderfully with antipasti, salads, and roasted vegetables, where lemon and rosemary evoke Mediterranean summers. A splash in a marinade for fish or poultry adds a bright, fresh note. This makes a simple syrup a true all-rounder in the kitchen. The 250ml bottle lasts for many glasses, as even a small dash provides plenty of freshness.

Hanna steeps lemon and rosemary in apple cider vinegar

In her small manufactory in the Steigerwald, Hanna Schuster steeps lemons and rosemary needles in apple cider vinegar for months until their aromas are naturally absorbed by the vinegar. The rosemary contributes just enough to accompany the lemon without masking it.

Afterwards, the fruit and herb are removed, the fruit vinegar is seasoned with sugar, and it is bottled hot. This is how fruit has been preserved for over 200 years, and without preservatives, the 250ml bottle lasts for about three years. "The fruit should set the tone in a shrub," emphasizes Hanna, and that is exactly what you taste. You can taste the fact that it contains only lemon, rosemary, apple cider vinegar, and sugar in every sip.

Once opened, the syrup does not need to be refrigerated; it should simply be kept in a dark place. With lemon and rosemary, there is a piece of the South in every bottle. You can find more from the manufactory among the Schusters Shrub syrups. Choosing between Rosemary-Lemon and Lemon-Thyme is simply a matter of which herb you prefer.