organic apple cider vinegar

  1. Rich in enzymes & potassium
  2. Supports a healthy immune system
  3. Promotes digestion & ph balance
  4. Soothing to dry throats
  5. Helps remove body sludge toxins


Organic apple cider vinegar (ACV) is made by fermenting organic apple cider. This ancient, nutritious fermented food contains vitamins, mineral salts, amino acids, and other polyphenols. Fermented foods are critical to delivering beneficial probiotic microbes to our bodies. With Summermade Shrubs, it's easy to get a dose of ACV while enjoying a tasty beverage.

Healthy Gut & blood sugar levels

The acetic acid in organic apple cider vinegar stimulates your stomach acids to help your body break down proteins and fats. Keeping your digestive system healthy is a critical part of health and wellness. Data also indicates that vinegar, as a simple addition to meals, has antiglycemic effects in adults. When taken with meals, as little as 2 teaspoons of vinegar can help reduce the blood sugar spike in healthy adults.

preservation of flavor

Acidity from the apple cider vinegar enhances all other flavors provided from each pure ingredient in Summermade Sparkling Shrubs. It also helps preserves and lock in the flavor of the real fruit and herbs, along with refrigeration. With apple cider vinegar working so well to provide acid and preserve flavor, we don't have to use any natural or added flavors of any kind, or added colors. We use only the best and simplest ingredients, and they are all 100% organic.



"Examination of the Antiglycemic Properties of Vinegar in Healthy Adults" by Johnston, C., Steplewska, I., Long, C., Harris, L., and Ryals, R., Annals of Nutrition & Metabolism2010; 56:74-79

"Vinegar: Medicinal Uses and Antiglycemic Effect" by Johnston, C., and Gaas, C., Medscape General Medicine 2006; 8(2): 61

"Vinegar Supplementation Lowers Glucose and Insulin Responses and Increases Satiety After a Bread Meal in Healthy Subjects" by Ostman, E., Granfeldt, Y., Persson, L., and Bjorck, I. European Journal of Clinical Nutrition 2005; 59: 983-988