Learn how to make a drink from fruit and vinegar with this raspberry shrub recipe. Get creative with the many possible combinations to try. Make it a cocktail with your favorite liquor or a refreshing non-alcoholic drink with seltzer water.
This raspberry shrub recipe was inspired by our trip to Sonoma, California. In fact, it was given to us at SHED just like my recipe for California new potato salad. Though I had heard of these drinking vinegars before, I haven't actually ever tried one. So when we were offered a blood orange shrub at our first stop I could not believe how light and refreshing it tasted.
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.
How to Make a Raspberry Shrub
Method 1
Combine equal parts fruit and sugar and heat to make a syrup. Then add you vinegar and strain.
Method 2
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.
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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 a Shrub Cocktail:
- On the rocks - may be a little too tart for some.
- On the rocks with club soda or seltzer - I'd use 1 to 1 or a 2 to 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 or soda water lightens the drink, in taste and calories, so you can have more than one.
How Long Will It Keep?
This raspberry shrub recipe should keep in the refrigerator for a few months due to the high acidity of the vinegar.
Shrub Variation Ideas
The possible combinations are endless, and you'll find tons of ideas if you simply google shrub recipes.
- Use different kinds of vinegar such as balsamic vinegar or white wine vinegar, red wine vinegar, or rice vinegar.
- Use different fruit such as blueberries, strawberries, cranberries, peaches, blackberries, plums,
- Experiment with different sweeteners such as maple syrup, brown sugar, agave, or honey.
- Try using some herbs such as rosemary, mint, or thyme.
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.
More Drink Syrup Recipes
Raspberry Shrub Recipe
Ingredients
- 2 cups fresh raspberries
- 2 cups white sugar
- 2 cups white vinegar
Instructions
- 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 with a mesh sieve by pressing the liquid from the fruit pulp into a fresh bowl.
- Combine the fruit syrup with the vinegar into a clean mason jar.
- Top with a lid and refrigerate for up to 3 months.
- Serve plain, with sparkling water, or with your liquor of choice.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Jenny
Thanks for this recipe. I also enjoyed my first shrub drink while visiting CA!
We made the following drink
Officer Ripley
2 oz bourbon
1 oz lemon juice
1/2 oz dry curaçao
3/4-1 oz shrub
Delicious! Thanks again for this recipe!
Patti Estep
That sounds good Jenny. Thanks for sharing.
Dula
I chose #3 last summer. After making lots of jam, I still had raspberries galore. My daughter suggested making shrub. I used organic apple cider vinegar (great health properties) and made each of us almost 1/2 gallon! (Glass milk jars repurposed) I didn’t drink all of mine before NW cold, dreary winter arrived and the jar was pushed to the back of the fridge. A year later, it was still good. The vinegar is a wonderful preserver. I’m making some more today.
Patti Estep
That's great to hear Dula. Thanks for sharing and enjoy your shrubs.
Betty
If you hear the shrub to a boil can it be sealed in the jar so it will be shelf stable. I have tons of blueberries in season and would love to can it because of limited refrigerator space. Love shrub!!
Patti Estep
Betty, I don't know enough about canning but I have seen commercial shrubs for sale which makes me think that you can probably do it.
Kim
During a recent trip to Cape Cod I had two cocktails made with shrubs. The Lobster Pot served a Gin and Tonic with Casis Berry Shrub that was fantastic. It was also beautifully presented with green sugar on the glass rim and mint leaves as a garnish. I will be trying this recipe very soon! 4 stars for incentive.
Patti Estep
Thanks Kim. They are so fun and refreshing. I hope you love it!
Karen Schleis
I was introduced to shrubs at a farm-to-table restaurant in Duluth, MN a half doz years ago. Then I did a deep dive into shrubs. The syrup was created as a way to use overripe (not moldy) fruit. It can be naturally fermented in about 7 weeks. To simplify the process, vinegar is added. Apple Cider Vinegar is fermented so will provide a different flavor than white or balsamic (or?) vinegars. It makes a vinegar drink, like kombucha, & can be diluted by simply adding plain carbonated water (to taste). If bottled carbonated water gives you a headache, use a naturally carbonated one (ie, Mountain Valley or Perrier). I did set up a Shrub Bar for my 60th bday, putting 5 shrub recipes on an old window w/ suggestions for mocktails & cocktails. All the add-ins & glasses were in stacked wooden crates & a table had everything else for mixing. It was so fun that my husband had a neon sign made! Now I will forever have a shrub bar! It's great fun. I'm using a raspberry shrub as I write, but my #1 is Blueberry Sage Shrub. Note: I would always dilute the syrup.
Patti Estep
Karen, what a fun idea! I can't wait to try it. Thanks for sharing.
Crystal
What type of vinegar?
Patti Estep
I used white vinegar but you could probably use apple cider too.
Crystal
Just out of curiosity what does the vinegar do? I’m new to this but I never liked the smell of vinegar and it just seems so counterintuitive to add it to something as delicious as raspberry simple syrup. Thanks.
Patti Estep
Well, for me the vinegar gives it a nice tartness that I find very refreshing. I really like the combinations like sweet and sour, sweet and spicy etc.. I'm sure it's not for everyone.
Harry Marshall
Well thank you very for clearing up the question of how much vinegar does one add. I've been all over the place and it seems every recipe say's equal parts sugar, water, heat to dissolve sugar, add fruit and simmer, then add vinegar but never says how much vinegar, just add. You've cleared that up. I've never had, heard or made this before so I have no idea what it was suppose taste like ie. the amount of vinegar. thank you.
Patti Estep
Hi Harry,
It was my first time tasting this type of drink while we were in California and I couldn't wait to experiment making one myself. I hope you enjoy the process too.