Shrub Lemon Thyme Syrup

Shrub Lemon-Thyme Syrup for Mediterranean Cuisine

The Shrub Lemon-Thyme Syrup from Schusters Shrub is a vinegar-based fruit syrup made from lemons and thyme. It is used in the kitchen to season antipasti and marinades, or mixed with sparkling water to create a refreshing, not-too-sweet summer drink.

Shrub Lemon-Thyme Syrup is the Mediterranean vinegar-based fruit syrup from the Schusters Shrub manufactory in the Steigerwald region. Sunny lemons provide the fruit, fresh thyme adds an aromatic herbal note, and apple cider vinegar delivers the natural acidity. Refreshing, puristic, different – this is how the manufactory likes to describe its summer shrub.

Fresh lemon, aromatic thyme, clear

The nose detects juicy lemon, accompanied by the tart-green hint of fresh thyme. The very scent sparks a desire for Mediterranean cuisine and a table set in the sun.

On the palate, citrus fruit and herbal spice meet—fresh, savory, and herbaceous, carried by the lively acidity of apple cider vinegar. The two get along brilliantly; the lemon provides the freshness, the thyme the 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 tastes too sweet. With about 60g of sugar and only 0.004g of salt per 100g, the lemon is clearly in the foreground. Such a shrub is highly concentrated; a small splash is enough for a large glass.

For antipasti, oven-roasted vegetables, and marinades

Its grand entrance is in the kitchen. A dash over antipasti, a spoonful with grilled vegetables, or some added to a marinade for fish, meat, or vegetables gives the dish a bright, Mediterranean note.

It is frequently used during barbecue season, where lemon and thyme add freshness to grilled food. It also works well in salad dressings, combined with good oil and a little lemon juice. Fresh, lemony, and lively—it awakens every plate.

One tablespoon in 1 liter of ice-cold sparkling water makes for a refreshing summer drink that tastes significantly less sweet than a classic lemonade. The 250 ml bottle lasts for many glasses because even a small splash delivers a lot of aroma.

If you like, mix it with a glass of white wine and soda water for a light aperitif on warm evenings. Or drizzle it over grilled vegetables straight from the grate, where lemon and thyme evoke memories of a Mediterranean vacation. Such a versatile shrub rarely sits on the shelf for long.

Hanna macerates lemon and thyme in apple cider vinegar

In her small manufactory in the Steigerwald, Hanna Schuster macerates lemons and thyme in apple cider vinegar for months until their aromas are naturally infused into the vinegar.

Afterward, the fruit and herb are removed, the fruit vinegar is sweetened with sugar, and then hot-filled. This is how fruit has been preserved for over 200 years, and without any preservatives, the 250 ml bottle keeps for about three years. "In a shrub, the ingredient should set the tone," Hanna emphasizes, and that is exactly what you taste.

Once opened, the syrup does not need to be refrigerated, just kept in a dark place. If you prefer it sparkling, serve it as an aperitif. You can find more from the manufactory among the syrups from Schusters Shrub. Thyme here, rosemary there; the manufactory carries both herbs alongside the lemon.