This raspberry shrub recipe was inspired by our trip to Sonoma, California. In fact, it was given to us at SHED just like my inspired recipe for California new potato salad. Though I had heard of these drinks with vinegar before, I haven’t actually ever tried one. So when we were offered a blood orange shrub at our first stop, I was excited to try it, and could not believe how tasty and refreshing it tasted.
Raspberry Shrub Recipe
We were told the blood orange shrub was made with sherry vinegar. On our way home, my brother picked up a bottle of lime flavored shrub, which I had that evening with a little vodka, seltzer and fresh lime.
Now home in PA, I decided to try making one of my own. I did some research and it seems pretty easy with many options. Basically you just combine fruit, sugar and vinegar to make the shrub. I chose raspberries with apple cider vinegar for this recipe.
I noticed three different methods, all using about equal parts fruit, vinegar and sugar.
Combine equal parts fruit and sugar and heat to make a syrup. Then add you vinegar and strain.
Heat vinegar until it just begins to simmer. Pour it over the fruit in a jar, cover and let it stand for a couple of days. Then strain out the fruit, place the fruit infused vinegar in a saucepan with the sugar and bring to a boil and stir until the sugar is dissolved. Let cool and use, or refrigerate.
Method 3 (I chose this one)
This method requires no heat. I like this idea because I know that heating food can change the flavor, and I was in no hurry so this is the one I tried.
Combine fruit and sugar in a clean bowl mashing it up as you stir. Cover with plastic, and store in the refrigerator for a couple of days.
Strain out the fruit and pour into a clean jar with equal parts vinegar. Place the jar with a tight fitting lid in the refrigerator where it should last for a few months.
How to serve:
- One the rocks – maybe be a little too tart for some.
- One the rocks with seltzer – I’d use 1 to 1 or 1 ratio and taste to see if you want more of either the shrub or the seltzer.
- As a cocktail mixer with your choice of liquor. We used vodka and tequila and enjoyed them both. Adding the seltzer lightens the drink, in taste and calories, so you can have more than one. 🙂
This raspberry shrub recipe should keep in the refrigerator for a few months due to the high acidity of the vinegar. The possible combinations are endless, and you and find tons of ideas if you simple google shrub recipes.
Wouldn’t it be fun to have a little shrub cocktail bar? Entertain your guests with a few different shrub combinations, fresh pieces of fruit and a few liquors to let them create their own signature shrub cocktail.
Serves: approx 3 cups
- 2 cups fresh raspberries
- 2 cups sugar
- 2 cups vinegar
- Combine raspberries and sugar in a bowl
- Mix and mash up the fruit into the sugar.
- Cover and set in refrigerator for 2 or 3 days.
- Strain berries and sugar into a fresh bowl.
- Combine the berries syrup with the vinegar into a clean mason jar.
- Top with lid and refrigerate for up to 3 months.
- Serve plain, with seltzer, or with your liquor of choice.