Salted Caramel Apple Shrub

I am not kidding when I say this drink tastes like fall in a glass.

The first time I made it, I legit stood over the counter sipping it straight from the jar because it was that good.

It is sweet and tangy at the same time, like someone dipped a caramel apple into sparkling cider.

The vinegar gives it this little zing that wakes you up, but then the caramel swoops in like hey relax, we are here to enjoy life.

I drink it cold with fizzy water when I want something refreshing or I warm it up in a mug when I am feeling cozy and dramatic. Either way, it hits every single time.

Ingredients I Use

2 cups chopped apples, skins on because I am not wasting time peeling
1 cup apple cider vinegar
1/2 cup sugar
1/4 cup water
1/4 cup caramel sauce
1/2 teaspoon sea salt
1 cinnamon stick
1/2 teaspoon vanilla extract
2 cups sparkling water, chilled
Ice
Apple slice for garnish if I am trying to impress someone

Why These Ingredients Work So Well

Apples bring that classic fall flavor and keep things fresh.

Granny Smith makes it tart, Honeycrisp makes it sweet, I just grab whatever mood I am in.

Vinegar sounds weird in a drink but trust me, it is what makes it taste bright instead of heavy.

Sugar and caramel do their job and make it feel like dessert but somehow still legal for breakfast.

Cinnamon gives cozy vibes. Vanilla rounds everything out like background music. Sparkling water turns it into a fancy mocktail and ice keeps it light and crisp.

How I Make It

I wash and chop the apples into chunks. Skins stay on because they have flavor and I am not in the mood to peel anything.

I toss the apples into a saucepan with vinegar, sugar, water, and the cinnamon stick.

Once it starts bubbling, I turn it down and let it simmer until the apples are soft and my kitchen smells like an apple farm.

I take out the cinnamon stick and blend everything until smooth.

Then I strain it so it becomes this silky syrup.

I stir in the caramel sauce, sea salt, and vanilla. At this point I could drink it straight but I try to have manners.

Sometimes I let it chill in the fridge for a day so the flavor turns deeper and richer. But if I am impatient I go straight to pouring.

Serving It Cold

I grab a tall glass, fill it with ice, pour some of the apple caramel base in, then top it with sparkling water. I stir gently so I do not lose the fizz.

If I am feeling extra I stick an apple slice on top or dip the rim in sea salt.

Serving It Warm

Skip the bubbles. Heat the base until it is nice and steamy. Pour it into a mug and sprinkle cinnamon like I am in a commercial.

Leftovers and Little Tricks

The base keeps in the fridge for two weeks easy.

Vinegar is like nature’s fridge bodyguard. It may separate so I just shake it.

I have also drizzled it on pancakes one morning and wow, zero regrets.

It even works as salad dressing if you mix it with oil, which sounds healthy enough to justify making another batch.

My Personal Tips

If I want more tartness I use Granny Smith.

If I am craving dessert in disguise I go Honeycrisp. If I am pretending to be fancy I make caramel from scratch. If I am lazy I use whatever store caramel lives in my fridge.

And if I am hosting people I double the recipe and dump it all in a big pitcher full of ice and apple slices. Everyone thinks I am brilliant.