Raspberry Shrub Syrup
A drinking vinegar of macerated raspberries, sugar, and apple cider vinegar — tart, fruity, and complex, stirred into sparkling water or cocktails for a sophisticated acid-sweet punch.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Combine the raspberries and sugar in a clean non-reactive bowl or jar. Muddle gently with a fork or muddler — just enough to crush the berries and begin releasing their juice. Do not puree. The sugar will begin drawing moisture out of the fruit through osmosis within minutes. Cover loosely and leave at room temperature for 24 hours.
Cover the bowl and refrigerate for 24 hours. The sugar will draw all the juice from the berries, creating a bright crimson syrup. At the end, the berries will look pale and spent — almost white — having given up all their pigment and flavor to the surrounding liquid.
Pour the macerated berry mixture through a fine-mesh strainer into a clean jar, pressing the spent berries gently with the back of a spoon to extract all the syrup. Discard the pulp. Add the apple cider vinegar to the strained syrup and stir to combine. Bottle and refrigerate. The shrub improves for several days as flavors integrate. Use 2 tablespoons per glass of sparkling water.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.