Raspberry Shrub
Raspberry shrubs often pop up in 19th and early 20th century American housekeeping manuals, and those early recipes inspired this version. You can easily substitute another berry, or use a different kind of vinegar. For raspberries, I prefer a mix of red wine vinegar and Champagne vinegar, but all-red or all-Champagne works, too.
Ingredients
- 2 cups raspberries
- 1 cup Champagne vinegar
- 1 cup red wine vinegar
- 2 cups sugar
Instructions
- Lightly crush raspberries in a bowl using a potato masher or fork. Transfer raspberries and their juices to a sterilized quart jar. Add Champagne vinegar and red wine vinegar, making sure raspberries are completely submerged.
- Wipe jar rim with a clean cloth. Cover jar with a nonreactive lid. Store jar in a cool, dark place for 1 week, shaking it daily and ensuring raspberries stay submerged.
- Strain mixture through a fine-mesh strainer and discard solids. Combine vinegar and sugar in a sterilized container with a nonreactive lid. Refrigerate for 1 week more, shaking jar daily to help dissolve sugar. Store in refrigerator for up to 1 year.
- Serving suggestion: To make a simple cocktail with any shrub, including this raspberry one, combine 2 ounces liquor with ¾-ounce shrub syrup in a Collins or highball glass and top with club soda. Adjust to taste. It’s that easy!
Notes
Recipes reprinted from Wild Drinks & Cocktails by Emily Han, with permission from Fair Winds Press, copyright 2015.