A shrub is a simple fermented drink, made with slightly off berries doused in vinegar and sugar—sometimes called drinking vinegar. That’s not a good advertisement, but it deserves saying it up front because this tangy beverage may take some adjusting to. Once you get used to it, wow, it is refreshing. Think of a shrub as a cheater’s kombucha—faster and simpler to make. It is the perfect 3 p.m. almost sweet fizzy drink to perk me up when I’m pushing through to the end of the workday.
2 cups (240 g) fresh raspberries
1 cup (200 g) unbleached sugar
Peel of 1 lemon
¼ cup (3 g) fresh mint leaves
1 cup (240 ml) apple cider vinegar
Sparkling water or seltzer, for serving
Makes 10 servings (about 2 cups)
Combine the raspberries, sugar, lemon peel, and mint in a jar and muddle a bit, pressing out some of the juice. Cover tightly and refrigerate for 1 day.
Remove from the refrigerator, muddle slightly with a wooden spoon or potato masher, and add the vinegar. Stir to dissolve any remaining sugar. Some people strain it at this point, but I don’t (I love the bits of raspberry). Keep in the refrigerator for 3 to 6 days.
To serve, shake the shrub, spoon about 2 tablespoons into a glass, and top with sparkling water or seltzer (about ½ cup/120 ml, give or take). Serve cold.
Purchase your copy of Everyday is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week today!
Reprinted from Everyday is Saturday by Sarah Copeland with permission by Chronicle Books, 2019
Photography copyright: Gentl + Hyers © 2019
Sarah Copeland is an award-nominated cookbook author and former food director of Real Simple. She lives in upstate New York and Hungary.