Remember when we posted the recipe for raspberry shrub for the Fourth of July? Well, after getting a pint of red raspberries, I finally tried it. And, sadly, it was harder than I thought! The recipes I posted called for a LOT more raspberries than I had. So I had to adapt. And then I let the raspberries cook too long, so I had to adjust again. And my fine mesh strainer was apparently not fine enough to keep out raspberry seeds. But the end result was quite tasty! Here’s as close a recipe as I can get to what I actually made.
1 pint raspberries, rinsed
enough apple cider vinegar added to the raspberries to make 2 cups (a 2 or 4 cup measuring cup with a spout is nice for this)
appx. 1 cup white sugar
Combine the raspberries and vinegar, making sure the vinegar covers the raspberries. Squish them down if you have to. Let them sit at room temperature for four days (or so, you could probably do less – this is to make the vinegar absorb all the raspberry flavor it can). Strain the vinegar-raspberry juice through a fine mesh strainer and squish the berries to get out all the juice. In a 2 quart stockpot, combine the juice and sugar and bring to a boil, then reduce heat and let thicken until consistency of syrup – thick enough to coat a spoon, but thin enough to pour. Let cool and then pour into a glass container with an air-tight lid. A mason jar works well.
To serve, add a tablespoon of shrub to an 8-10 ounce glass and fill with cold water. Stir to combine. Then enjoy!
The shrub really is quite delicious and refreshing. Sort of like raspberry lemonade but without all the acidity.