This watermelon-mint shrub is so refreshing and good for your body!! There are so many benefits to consuming raw apple cider vinegar, but if you have tried having a tablespoon of raw ACV in some water in the morning or before meals to encourage good digestion, balance your blood sugar, and help regulate your weight, you know that it isn’t the tastiest drink in the world. After a few days, you may start to find reasons to forget to drink it. Enter the shrub–aka drinking vinegar. Simply by soaking fruit in your ACV, you transform the vinegar into something delicious! It also becomes even more nutritious because some of the nutrients from the fruit (or in this case, fruit and herbs) end up in the finished vinegar. Let’s take a peak at the nutritional goodness waiting for you in this beverage!

Watermelon:

On top of being delicious, watermelon contains vitamin C, Vitamin A, Potassium, Magnesium, the antioxidant lycopene and the anti-inflammatory and antioxidant plant compound, cucurbiticin E.

Mint:

Mint is also delicious, and it too packs a punch when it comes to nutrients. It boasts rosmarinic acid, which is an anti-inflammatory and antioxidant agent. Mint contains methanol which can relieve decongestion. It is also known to calm and soothe the digestive tract.

Raw Apple Cider Nutrition Facts:

Raw Apple Cider Vinegar is different from other vinegars because it is a living ferment. It is made from a SCOBY much like kombucha. This SCOBY (symbiotic colony of bacteria and yeast) “eats” the sugar from the apple cider. When the ACV is ready, what you have is a powerful vinegar full of beneficial bacteria, yeasts, and enzymes. The acetic acid (which is also in kombucha) in ACV is responsible for most of its health benefits. Taking one to two tablespoons of raw apple cider vinegar daily can have powerful health benefits.

Drinking Raw Apple Cider Vinegar:

can alleviate heart burn and acid reflux when taken 15-20 minutes before meals. Acid reflux is actually caused by to little stomach acid, not too much. Taking ACV before your meal increase the acid levels in the digestive tract.
helps to balance your microbiome which can boost immunity and vitamin and mineral absorption.
regulates blood sugar and increases insulin sensitivity.
can help maintain a healthy cholesterol ratio
helps with weight loss. Acetic acid increases the enzyme AMPK, which increases fat burning and decreases fat and sugar production in the liver. (Source). It also suppresses appetite.
reduces blood pressure by suppressing the activity of the enzyme renin. ACV also prevents excessive clotting of the blood.
aids in detoxification
improves skin health and appearance (most directly when applied externally to skin, but also by regulating your gut health or “internal skin.”

How to Make a Watermelon-Mint Shrub:

Making a shrub is simple. The ratio is 1:1, meaning for every cup of fruit, add one cup of vinegar. If you don’t have the time or inclination, however, you can buy shrubs here. For this shrub you will need:

- 2 cups of watermelon
- 2 cups raw apple cider vinegar

Combine the fruit and vinegar in a jar and allow to sit for at least one week out of direct sunlight. Give the jar a shake every few days. I like to let mine sit for a couple of weeks sometimes to really infuse the vinegar.
When you are ready, strain the fruit and either compost it or use it to make a tart chutney.
Your vinegar is ready to use now, or you can dilute it and carbonate it with a second ferment.

To do a second ferment for your watermelon-mint shrub:

Add 1 cup of your shrub to a grolsch flip-top bottle (This is to help it carbonate. If you don’t mind just a light carbonation, you can use a glass jar or bottle of your choosing).
Fill your bottle the rest of the way with filtered water, leaving a couple of inches of head space.
Add 1- 2 teaspoons of sugar. (This is also for carbonation purposes. The bacteria and yeast in the shrub will “eat” most of this sugar, replacing it with probiotics.)
Let the bottle sit out of direct sunlight for at least a week. Check to see if it is ready every few days after that first week. You may need to let air out of the bottle from time to time to release pressure.
Enjoy! The best time to drink a shrub is about 20 minutes before your meals. You will enjoy better digestion and more balanced blood sugar, which can both have significant impacts on your health!

Watermelon-Mint Shrub

Chelsea

A delicious drinking vinegar that will improve your digestion, help balance your blood sugar, and can help moderate your weight.

Print Recipe Pin Recipe

Prep Time 3

Ingredients

2 cups chopped watermelon
A few sprigs of mint

Instructions

Combine the fruit and vinegar in a jar and allow to sit for at least one week out of direct sunlight. Give the jar a shake every few days. I like to let mine sit for a couple of weeks sometimes to really infuse the vinegar.
When you are ready, strain the fruit and either compost it or use it to make a tart chutney.
Your vinegar is ready to use now, or you can dilute it and carbonate it with a second ferment.

TO DO A SECOND FERMENT FOR YOUR WATERMELON-MINT SHRUB

Add 1 cup of your shrub to a grolsch flip-top bottle (This is to help it carbonate. If you don't mind just a light carbonation, you can use a glass jar or bottle of your choosing).
Fill your bottle the rest of the way with filtered water, leaving a couple of inches of head space.
Add 1- 2 teaspoons of sugar. (This is also for carbonation purposes. The bacteria and yeast in the shrub will "eat" most of this sugar, replacing it with probiotics.)
Let the bottle sit out of direct sunlight for at least a week. Check to see if it is ready every few days after that first week. You may need to let air out of the bottle from time to time to release pressure.
Enjoy! The best time to drink a shrub is about 20 minutes before your meals. You will enjoy better digestion and more balanced blood sugar, which can both have significant impacts on your health!