Traditional recipes

Raspberry Shrub

Raspberry Shrub


  • 3 tablespoons Simple Syrup
  • 2 tablespoons Raspberry Vinegar (Click for recipe)
  • 1 tablespoon brandy (optional)
  • Sparkling water or Prosecco

Recipe Preparation

  • Stir simple syrup, raspberry vinegar, and brandy (optional) in a 12-ounce glass. Fill glass halfway with ice. Fill glass with sparkling water or Prosecco. Garnish with a lemon slice and a mint sprig.

Nutritional Content

One serving contains: Calories (kcal) 113.4 %Calories from Fat 0 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 20.9 Dietary Fiber (g) 0.0 Total Sugars (g) 20.6 Net Carbs (g) 20.9 Protein (g) 0 Sodium (mg) 1.3Reviews Section

Raspberry Shrub

Add a splash to sparkling water, rum, or any other cocktail to add a raspberry tang. It’s also a great way to offer fancy drinks to people abstaining from alcohol. I added a splash to some plain iced tea and I could really taste the raspberry. The vinegar adds a much-needed sour kick. Delicious!


  • 450 grams Raspberries
  • 450 grams Sugar
  • 500 milliliters White Wine Vinegar (or A Mix Of White Wine And Apple Cider Vinegar)


1. Rinse and drain the raspberries. Place in a large bowl.
2. Sprinkle the sugar over the raspberries and toss together. Cover tightly and let berries macerate for 4 hours or overnight.
3. Line a colander or sieve with a few layers of cheesecloth and place over another bowl. Pour the berry mixture into the colander and strain out the solids. Gently press the fruit mixture to squeeze out as much juice as possible.
4. Mix the vinegar into the juice. Pour into a glass bottle or jar, seal it and store in the fridge. This mixture should keep for several months in the fridge. You can save the fruit pulp and add it to yogurt or muffins.

Shrubs are also called drinking vinegar. Back in the day, there were no refrigerators to help preserve fresh fruit for longer than a day or two. Adding the sugar draws out the fruit juices via osmosis. Traditionally, the mixture would be left to ferment into alcohol, then vinegar. Adding vinegar to the fruit syrup is a much quicker and easier way to produce the same thing. Store the shrub in the fridge indefinitely. After a few weeks, you’ll find that the flavour of the shrub changes, as the remaining sugar ferments with natural yeasts and turns into alcohol, which in turn ferments into vinegar. Since the advent of refrigeration, shrubs have all but disappeared.

How to Make Homemade Shrub

If you have just one from-scratch ingredient for your home bar, it should be a shrub. Not to be confused with the bushy plants around your house, this kind of shrub is a vinegar syrup. And though the shrub is having something of a resurgence of late, shrubs are actually an old-fashioned thing. The tart and fruity syrups were originally a preservation technique, a way to make rapidly rotting fruit into a concentrated syrup that could last much longer.

Shrub Basics

Shrubs are definitely one of the more laid-back kitchen projects you can take on. At its most elemental, a shrub is one part vinegar, one part sugar, and one part chopped fruit. Beyond that, shrubs invite a wide variety of additional flavorings. Get creative as you infuse your shrub with herbs and even spices. You can use one type of vinegar or a combination and mix up your fruit choices as well to put your stamp on any given recipe.

Shrub makers fall into two camps in terms of technique: Hot or cold. When you use heat to dissolve the sugar and blend the flavors, your shrub is ready more quickly. However, if you use time instead of heat to bring your shrub together&ndashthe cold method&ndashyou&rsquoll be rewarded with more vivid flavors that taste fresh rather than cooked. Hot or cold, the active time is about the same, but there is a day or two of hands-off waiting while the magic happens in the refrigerator for the cold method.

How to Use Shrubs

The simplest way to enjoy your shrub is to combine it with plain old sparkling water. How much? Well, that can vary a lot from person to person. If you have a sweet tooth, you might add ¼ cup shrub to a pint glass and top with seltzer. One tablespoon of shrub will give your bubbles a lightly sweet, tart, and fruity quality. It makes for a natural, refreshing, low-calorie sipper.

Shrubs also lend themselves to cocktails. Here&rsquos a cheat sheet: Choose your base spirit, and add a shrub, a secondary liqueur, and finish with a few drops of bitters. Let your palate be your guide as you mix and match. The simplest way to start is by adding your shrub to taste to a vodka tonic. You&rsquoll see how shrubs can take even a potentially dull cocktail and give it some life.

Shrub Recipes

Truly, you need little more than to remember that ratio (one part vinegar to one part sugar to one part fruit by weight) to get started. The simplicity of shrub-making lends itself to experimentation. But here are some recipes and ideas to make you thirsty:

Berry shrubs, especially raspberry, may be the most traditional shrubs of all. In fact, this Raspberry Shrub is actually based on recipes from the housekeeping manuals of the 19th and early 20th centuries. This one mixes red wine and champagne vinegar for a festive ruby red result. Sweet blueberries and tart lemon always work well together. Using the fragrant lemon zest in this Blueberry Lemon Shrub gives it an extra zing. A spoonful of this shrub could dress up a simple salad dressing. During peak strawberry season you want to use as many of those sweet babies as you can. This Strawberry Basil Shrub will help you carry that fresh strawberry feeling through the summer and into the fall &hellip if you make enough. Try swapping tarragon for the basil for an unusual but alluring combo.

Of course, you can make cocktails or mocktails with this Cherry Balsamic Shrub. The sweet, floral notes imparted by a split vanilla bean make it a simple stunner spooned over vanilla ice cream for dessert or Greek yogurt for breakfast.

When you&rsquove picked a few more peaches, plums, or nectarines at the U-pick farm than you can really handle, this flexible Stone Fruit Shrub will save the day. Use just one variety or any combination of stone fruit for this easy summertime recipe. (Want it during the winter? Frozen peaches work, too.)

Grapefruit&rsquos balance of citrusy sweetness and serious bitterness makes it a wonderful fruit to shrub-ify. Try this recipe for Grapefruit Basil Shrub to taste for yourself. The use of champagne vinegar makes this one feel extra celebratory and makes it a natural addition for a champagne cocktail.

Are you ready for something different? Put on some gloves (you&rsquoll be peeling finger-staining boiled beets), and make this Black Pepper Beet Shrub. It&rsquos earthy and spicy in exactly the right way.

How to Store Shrubs

Once you&rsquove picked your favorites and gone shopping, remember that patience is a virtue. Your shrub will be usable soon after you first make it, but its flavors will age and mature over time. Stored in a sealed container (recommended for ease of use: squeeze bottles), shrubs last in the refrigerator a year, if you can keep them around that long.

Mint and Raspberry Shrub

When I want to replace sugar in something, I often turn to Sweet Drops, the flavored liquid stevia drops made by Sweet leaf. The berry flavor was the perfect way to make a quick and healthier version of a shrub without a simple sugar syrup.

No simple syrup, no infusing berries. Just fruit-based vinegar, flavored liquid stevia drops and sparkling water. I use San Pellegrino. So easy! Fill a glass with ice, pour in about 2 tablespoons of raspberry vinegar, fill with sparkling San Pellegrino water, add mint and fresh raspberries and you have a refreshing, non-alcoholic beverage.

Don&rsquot skip the mint. It&rsquos not just for looks. It adds wonderful flavor. And mint is so easy to grow in warm months. Get a pot going in your backyard, porch, balcony or kitchen window.

Drink this mint and raspberry shrub in the afternoon as a pick-me-up. Serve them at cocktail hour for your friends who prefer not to drink wine or spirits. It&rsquos great for entertaining any time. Even kids can drink them.

What's in raspberry shrub?

In addition to vinegar and raspberries, a raspberry shrub needs a sweetener. Most shrubs call for equal amounts of vinegar and sugar. However, the soft floral sweetness of honey pairs beautifully with raspberries. And since honey's sweeter than sugar, I recommend using ¾ cup honey for every cup of vinegar.

In addition to raspberries, vinegar and honey, I like to add herbs to my shrub. Hibiscus flower gives the shrub a very deep, dark maroon color that, when diluted with water, becomes a vibrant red. While rose hips amplify the vinegar's tartness with a hit of vitamin C.

Pro Tip: You can find raspberries at your farmers market during middle to late summer. And you can order organic hibiscus flowers and rose hips online at Mountain Rose Herbs along with other culinary and medicinal herbs.

Recipe Summary

  • 3 12 ounce packages frozen lightly sweetened red raspberries (about 9 cups)
  • 1 ½ cups honey
  • 1 cup sugar
  • ⅓ cup water
  • 2 lemons
  • 12 inches stick cinnamon, broken
  • 2 tablespoons snipped fresh rosemary or 2 to 3 teaspoons dried rosemary, crushed
  • 9 whole cloves (1/2 teaspoon)
  • ⅓ cup light rum or 1/2 cup water
  • 2 cups ice cubes
  • 1 750 milliliter bottle champagne or sparkling grape juice, chilled
  • Fresh rosemary sprigs (optional)

In a 4-quart Dutch oven combine raspberries, honey, sugar, and water. Cook and stir over medium heat until sugar dissolves.

Using a vegetable peeler, remove strips of peel from lemons juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, cinnamon, rosemary, and cloves to Dutch oven. Bring mixture just to boiling stir occasionally. Remove from heat. Cover cool to room temperature.

Press mixture through a sieve discard solids (you should have about 4 cups syrup). Syrup may be covered and refrigerated up to 3 days. To serve, in a punch bowl combine syrup, rum, and ice cubes. Slowly add champagne or sparkling juice. Stir gently. Serve over ice in small glasses or punch cups. Garnish with fresh rosemary sprigs, if desired. Makes about 16 (4-ounce) servings.

Raspberry-Thyme Shrub

Recipe adapted from Shrubs: An Old Fashioned Drink for Modern Times by Michael Dietsch

Yield: About 2 cups

Prep Time: 10 minutes, plus macerating time

Cook Time: N/A

Total Time: 10 minutes, plus macerating time


2 cups raspberries (about 10 ounces)

1 cup apple cider vinegar


1. In a medium bowl, combine the raspberries and sugar, using your hands to crush the raspberries until completely broken down. Cover and store in the refrigerator to macerate for at least 2 hours and up to 2 days.

2. Combine the thyme and vinegar in a small nonreactive bowl and store in a cool, dark place for at least 2 hours and up to 2 days.

3. Using a rubber spatula, press down on the raspberry mixture through a fine-mesh sieve into a medium bowl. Discard the solids. Strain the vinegar through the same sieve. Discard the thyme.

4. Pour the syrup and vinegar mixture into a Mason jar and store in the refrigerator for a week before serving. Serve the shrub with soda water or make a cocktail with gin and garnish with a lemon wedge.


submitted by: Adam and Jackie Sappington from The Country Cat


2 cups apple cider vinegar

You Might Also Like

Nutrition Info

  • Nutrition per 1-ounce serving:
  • calories: 50
  • fat: 0g
  • mg cholesterol: 0
  • carbohydrate: 15g
  • sugar: 13g
  • fiber: 0g
  • g protein: 0
  • sodium: 0mg


  1. Place raspberries and sugar in a clean container with a lid.
  2. Refrigerate mixture until raspberries have broken down.
  3. Strain mixture through a cheese cloth pressing out as much liquid as possible.
  4. Discard the pulp and seeds.
  5. Combine vinegar with berry juices, cover and refrigerate.

Note: Shrub will keep for 2 weeks in the refrigerator.

You Might Also Like

Nutrition Info

  • Nutrition per 1-ounce serving:
  • calories: 50
  • fat: 0g
  • mg cholesterol: 0
  • carbohydrate: 15g
  • sugar: 13g
  • fiber: 0g
  • g protein: 0
  • sodium: 0mg


Write a Review Cancel reply


Please Note: You have clicked on a link to a web site maintained by a third party and are about to leave the Raspberry Council's web site. The external link should not be considered an endorsement by the Council of the third-party web site or the company or organization that owns it, and the Council is not responsible for the accuracy or nature of the content of the linked web site.