Raspberry Drinking Shrub

Combine the raspberries and sugar in a clean glass jar or bowl. Mash the berries gently with a fork or muddler — just enough to break the skins and release the juice, but not so thoroughly that you make a smooth puree (some texture helps the extraction). Stir well to coat every berry with sugar. Cover and refrigerate for at least 8 hours, ideally 24 hours. During this time the sugar will draw the juice from the berries through osmosis, creating a thick, jewel-bright syrup. Stir or shake once after 4 hours.

Strain the macerated raspberry-sugar syrup through a fine-mesh sieve into a clean glass jar, pressing the berry solids firmly with the back of a spoon to extract every drop. Discard the spent solids or use them in a smoothie. Add the apple cider vinegar to the strained syrup and stir thoroughly to combine. The mixture will immediately shift in character — the vinegar cuts through the sweetness and the whole thing becomes more complex. Seal the jar and refrigerate for a minimum of 24 hours and ideally 48–72 hours before using: the cold maceration allows the vinegar to marry fully with the fruit syrup, softening its sharp edges. To serve, mix 2–3 tablespoons of shrub with 200 ml sparkling water and ice, or add to cocktails.