Peach & Chamomile Shrub Spritz

How to Make Peach & Chamomile Shrub Spritz

1. 1

   Step 1: Macerate the peaches with sugar

   In a medium bowl, combine the sliced peaches and granulated sugar. Gently mash a few times to release juices, cover, and let sit at room temperature for 30–60 minutes (or refrigerate and macerate up to overnight) until the sugar dissolves and the fruit is syrupy.

   For this step

   • 2 cupsRipe peaches, sliced (about 2 medium)
   • 1 cupGranulated sugar
   
2. 2

   Step 2: Make the chamomile infusion and add acid

   Steep the chamomile tea bags in 1 cup (240 ml) of just‑boiled water for 5 minutes, then remove the bags and cool slightly. Stir the apple cider vinegar and fresh lemon juice into the warm infusion, then pour this mixture over the macerated peaches to combine. Let this mixture steep for 1–2 hours in the refrigerator (longer for a stronger shrub).

   For this step

   • 1 cupApple cider vinegar
   • 2 tea bagsChamomile tea bags
   • 2 tbspFresh lemon juice
   
3. 3

   Step 3: Strain and bottle the shrub

   Use a fine-mesh sieve or cheesecloth to press the liquid from the peaches into a clean jar, extracting as much syrup as possible — this is your peach–chamomile shrub. Discard or reserve the solids for blending into sauces or desserts. Chill the shrub until cold.
   
4. 4

   Step 4: Assemble the spritz

   In a pitcher (or make per glass), combine 3/4 cup (180 ml) of the chilled peach–chamomile shrub with the chilled bottle of Prosecco. Gently stir to combine, then top with about 2 cups (480 ml) of club soda for light effervescence. Taste and adjust shrub or soda to preference.

   For this step

   • 3/4 cupPrepared peach–chamomile shrub (yield from above)
   • 1 bottle (750 ml)Sparkling wine (Prosecco or Cava), chilled
   • 2 cupsClub soda or sparkling water, chilled
   
5. 5

   Step 5: Serve over ice and garnish

   Fill four glasses with ice, divide the spritz mixture among them, and garnish each with a peach slice and a chamomile sprig. Serve immediately and enjoy chilled.

   For this step

   • 4 cupsIce cubes
   • 8 slices / sprigsFresh peach slices and chamomile sprigs (for garnish)
   

1. In a medium bowl, combine the sliced peaches and granulated sugar. Gently mash a few times to release juices, cover, and let sit at room temperature for 30–60 minutes (or refrigerate and macerate up to overnight) until the sugar dissolves and the fruit is syrupy.
2. Steep the chamomile tea bags in 1 cup (240 ml) of just‑boiled water for 5 minutes, then remove the bags and cool slightly. Stir the apple cider vinegar and fresh lemon juice into the warm infusion, then pour this mixture over the macerated peaches to combine. Let this mixture steep for 1–2 hours in the refrigerator (longer for a stronger shrub).
3. Use a fine-mesh sieve or cheesecloth to press the liquid from the peaches into a clean jar, extracting as much syrup as possible — this is your peach–chamomile shrub. Discard or reserve the solids for blending into sauces or desserts. Chill the shrub until cold.
4. In a pitcher (or make per glass), combine 3/4 cup (180 ml) of the chilled peach–chamomile shrub with the chilled bottle of Prosecco. Gently stir to combine, then top with about 2 cups (480 ml) of club soda for light effervescence. Taste and adjust shrub or soda to preference.
5. Fill four glasses with ice, divide the spritz mixture among them, and garnish each with a peach slice and a chamomile sprig. Serve immediately and enjoy chilled.