Description
A tangy, fruity, and refreshing raspberry shrub drink recipe that is perfect for creating a sweet and sour beverage.
Ingredients
- 2 cups 2 cups fresh raspberries – frozen can work in a pinch—thaw them first for better infusion
- 1 cup 1 cup granulated sugar – adjust to ¾ cup if you prefer a low-sugar raspberry shrub drink, or use honey
- 1 cup 1 cup apple cider vinegar – for a more pungent kick, use white vinegar or try a balsamic raspberry shrub blend
Instructions
-
Step 1: Macerate the Raspberries
In a large bowl, gently mix the fresh raspberries with sugar. Make sure every raspberry is nicely coated. Leave the mixture covered on the counter for about 24 hours.
Step 2: Add the Vinegar
Pour in your chosen vinegar once the berries have released their juices. Gently stir until the sugar, berries, and vinegar combine into a sweet-and-sour slurry.
Step 3: Rest and Strain
Transfer the mixture to a clean, airtight jar. Let it rest in the refrigerator for around 3–5 days, shaking it occasionally. Strain the mixture through a fine sieve or cheesecloth to obtain fruit-infused raspberry shrub syrup.
Step 4: Bottle and Serve
Pour the raspberry shrub concentrate into a fresh bottle or jar and keep it chilled. Mix with sparkling water or soda water for a refreshing mocktail.
Notes
Substitute sweeteners and vinegars according to personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 20
- Sugar: 5g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg