# Peach & Chamomile Shrub Spritz > A bright, herbaceous spritz that blends sun-ripened peach with floral chamomile in a tangy vinegar shrub, topped with bubbly prosecco and soda. Lightly sweet, refreshing, and perfect for summer gatherings or an elegant aperitivo. Canonical URL: https://www.topshelf.recipes/recipes/peach-chamomile-shrub-spritz ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 3, 2026 ## About This Recipe This Peach & Chamomile Shrub Spritz is built to showcase summer fruit with calm, floral restraint: sun‑soft peaches provide a rounded, juicy sweetness while chamomile lends honeyed, apple‑like aromatics, and the apple cider vinegar cuts through with a clean, tangy backbone. The shrub concentrates all those elements into a syrupy elixir so that each glass reads as both dessert and aperitif — syrupy peach at the front, a gentle chamomile perfume in the middle, and bright, palate‑cleansing acidity on the back. Prosecco and soda translate those layers into effervescent refreshment and keep the drink light rather than cloying. What makes this version work is the technique: gentle maceration extracts peach sugars without turning the fruit to mush, a short chamomile infusion captures floral notes without bitterness, and finishing the steeping liquid with vinegar and lemon locks in brightness that ages well in the fridge. Pressing the mixture through a fine sieve yields a clear, spoonable shrub that can be batched days ahead, freeing you to assemble lively spritzes at the last minute for a crowd. It’s for hosts who value seasonal nuance and for anyone who wants an elegant, low‑effort cocktail that’s as pretty as it is balanced. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 120 minutes - Total Time: 140 minutes - Servings: 9 - Difficulty: Easy - Category: Drinks ## Ingredients ### Macerate the peaches with sugar - 2 cups Ripe peaches, sliced (about 2 medium) - 1 cup Granulated sugar ### Make the chamomile infusion and add acid - 1 cup Apple cider vinegar - 2 tea bags Chamomile tea bags - 2 tbsp Fresh lemon juice ### Assemble the spritz - 3/4 cup Prepared peach–chamomile shrub (yield from above) - 1 bottle (750 ml) Sparkling wine (Prosecco or Cava), chilled - 2 cups Club soda or sparkling water, chilled ### Serve over ice and garnish - 4 cups Ice cubes - 8 slices / sprigs Fresh peach slices and chamomile sprigs (for garnish) ## Ingredient Guide ### Prepared peach–chamomile shrub (yield from above) A shrub is a concentrated fruit-and-vinegar syrup (with roots in colonial American preservation and older Middle Eastern sharbat/sherbet traditions) used to make fizzy drinks and cocktails. A peach–chamomile shrub will be sweet and fruity with a bright acidic tang and a subtle floral, tea-like chamomile note rather than a strong brewed-tea flavor. Commercial shrubs are uncommon in mainstream U.S. supermarkets but are available at specialty food shops, farmers’ markets, or online; you can also make a quick substitute by combining peach puree or simple syrup with a splash of apple cider or white wine vinegar and a strong chamomile infusion, adjusting sweetness and acidity to taste. ## Instructions ### 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. ### 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). ### 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. 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. ### 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. ## Nutrition Estimated nutrition per serving (about 10 fl oz): - Calories: 161 kcal - Protein: 1.7 g - Carbohydrates: 33.6 g - Fat: 0.9 g - Saturated Fat: 0.1 g - Trans Fat: 0 g - Fiber: 1.4 g - Sugar: 23.5 g - Added Sugars: 22.1 g - Cholesterol: 0 mg - Sodium: 746 mg - Potassium: 181 mg - Calcium: 30 mg - Iron: 0.8 mg - Vitamin D: 0 mcg ## Tips ### Macerate, don’t purée Gently mash the peaches a few times to release juices but avoid blending; you want syrup and texture, not a pulpy puree that clouds the shrub. ### Control chamomile steeping Steep chamomile for about 5 minutes in just‑boiled water to extract aroma without bitterness, then add the vinegar while warm to capture volatile floral oils. ### Press for clarity Use a fine‑mesh sieve and the back of a spoon or cheesecloth to extract as much liquid as possible — firm pressing yields a brighter, clearer shrub. ### Chill components thoroughly Keep the shrub, prosecco, and soda well chilled before assembling to preserve effervescence and prevent the ice from diluting flavors too quickly. ### Start small when tasting When building per glass, begin with 2 oz of shrub and adjust up or down — it’s easier to add more sweetness or acid than to take it away. ## Variations and Substitutions ### Non‑alcoholic spritz Replace the prosecco with an equal measure of nonalcoholic sparkling wine or extra club soda and a splash of bitters for complexity to keep the spritz lively without alcohol. ### Herbaceous twist Add a handful of torn basil or mint to the peaches during maceration for an herbal counterpoint that plays nicely with chamomile when you strain the shrub. ### Vinegar swaps If apple cider vinegar is too assertive, use a mild white balsamic or champagne vinegar at a 1:1 swap for a subtler, fruitier acidity. ### Spiced late‑summer version Steep a small piece of ginger or a star anise with the chamomile for the infusion to add warmth and a spicy snap that deepens the shrub’s profile. ## Notes This spritz highlights a simple homemade shrub — peach and chamomile create a floral-fruity backbone that keeps the drink bright and refreshing. It shines at brunches, warm-weather evenings, or anytime you want a lighter, elegant cocktail. ### Storage and Make-Ahead Store the prepared peach‑chamomile shrub in a sealed jar in the refrigerator for up to two weeks; the vinegar preserves flavor and prevents spoilage. The strained peach solids can be frozen or blended into yogurt, oatmeal, or a quick compote. Assembled spritzes should be served immediately — if you must pre‑mix, combine shrub and sparkling wine up to a few hours ahead and add soda just before serving to retain fizz. ### Serving Suggestions Serve this spritz in stemmed wine glasses or large tumblers over plenty of ice to keep the drink cold without watering it down quickly. Pair it with bright, simple bites like burrata crostini, prosciutto‑wrapped peaches, or grilled shrimp skewers; for dessert, almond cake or a lemon tart echoes the drink’s floral and citrus notes. Keep a small pitcher of extra shrub at the table so guests can tailor sweetness and acidity to taste. ## Frequently Asked Questions ### What if my peaches aren’t ripe? If peaches are underripe, macerate them longer with sugar to coax out juices and flavor, or roast them briefly (350°F/175°C for 10–12 minutes) to deepen sweetness before making the shrub. ### Can I use dried chamomile flowers instead of tea bags? Yes — use about 1 to 1½ tablespoons of dried chamomile per cup of hot water and strain, but reduce steeping time slightly to avoid a medicinal bitterness. ### How tart should the shrub taste? The shrub should be notably bright and tangy on its own — think balanced between sweet and tart — because dilution with prosecco and soda will mellow it; taste and adjust sugar or vinegar before bottling. ### Can I use frozen peaches? Frozen peaches work well year‑round; thaw and drain any excess liquid before macerating with sugar to avoid an overly watery shrub. ### How much shrub per glass is ideal? Start with about 2–3 ounces (60–90 ml) of shrub per 5–6 ounce glass and top with prosecco and soda to taste — the recipe’s 3/4 cup shrub to a full bottle of prosecco yields a pleasantly pronounced peach flavor for four servings. ## Related Recipes and Guides - [Brown Butter Dalgona](https://www.topshelf.recipes/recipes/brown-butter-dalgona) - [Mushroom Mocha Latte](https://www.topshelf.recipes/recipes/mushroom-mocha-latte) - [Hibiscus Cold Brew Fizz](https://www.topshelf.recipes/recipes/hibiscus-cold-brew-fizz) - [Boozy Red White Blue Popsicles (Vodka Ice Pops for Adults)](https://www.topshelf.recipes/recipes/boozy-red-white-blue-popsicles-vodka-ice-pops-for-adults) - [Hibiscus Simple Syrup](https://www.topshelf.recipes/recipes/hibiscus-simple-syrup) - [Affogato with Caramel](https://www.topshelf.recipes/recipes/affogato-with-caramel-salted-cookie) - [Trending Grillside Drinks for 2026: Cocktails, Low‑ABV Sippers, and Non‑Alcoholic Pairings to Elevate Backyard BBQ](https://www.topshelf.recipes/articles/trending-grillside-drinks-2026-cocktails-low-abv-non-alcoholic-pairings) - [Fresh Peach Recipes and Techniques](https://www.topshelf.recipes/articles/fresh-peach-recipes-techniques) - [Blue Drinks at Home: Natural Color Techniques + 10 Viral Blue Cocktail & Mocktail Recipes](https://www.topshelf.recipes/articles/blue-drinks-natural-ingredients-10-viral-recipes)