Raspberry Shrub



  • 18 oz. (by weight) Raspberries (rinsed)
  • 18 oz. (by weight) Granulated Sugar
  • 16 fluid oz. White Balsamic (or Apple Cider) Vinegar

  • Place the raspberries and sugar into a large jar or bowl and mash vigorously until liquefied. Store in the refrigerator overnight. The next morning, add the vinegar, stir, and strain through a fine mesh sieve into a clean bottle. Cap and store in the refrigerator for up to 8 months. Yields 1 liter.

Let’s upset the apple cart and make one of these snazzy drinking vinegars. Simple to make, a shrub is a sweetened vinegar syrup that is typically fruit based. Historically, the vinegar was used to preserve the fruit, but now it’s the hip thing to use in your cocktails, providing a tart and sour element. Fashioned to use in the Kool-Aid cocktail, stay tuned for other shrub recipes and other cocktails which utilize this one. Cheers!


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