Rosemary-Tangelo Shrub Mocktail

A savory Thanksgiving mocktail

This Thanksgiving mocktail only contains five ingredients, making it a perfect beverage for a Thanksgiving host.

This recipe is courtesy of Serious Eats.


  • 6 sprigs rosemary
  • 1 Cup sugar
  • 1 Cup freshly squeezed tangelo juice from medium sized tangelos
  • 1 Cup apple cider vinegar


Combine rosemary sprigs and sugar in a bowl, cover with plastic wrap and let sit at least 8 hours or overnight. Add juice to the bowl and stir to help start to dissolve sugar. Let sit, covered, overnight, occasionally stirring. Pour mixture through a fine mesh strainer into a bowl, add vinegar, and stir to combine. Then, transfer to a bottle or airtight container using a funnel. Seal and store in fridge. After 3 days, start tasting for desired flavor: The shrub will mellow the longer the vinegar sits with the juice and rosemary essence. After 5 or 6 days, shrub should be ready to use.

Rosemary Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Rosemary Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.