Barley Free Classic Berry Shrub
Tart, fruity, and just a little funky in the best possible way, this berry shrub is a drinking vinegar syrup that belongs in every home fridge. Fresh mixed berries get crushed with sugar and left to macerate for 48 hours, drawing out a gorgeous, jewel-toned syrup before apple cider vinegar is stirred in to create that signature bright, tangy depth. The whole process is beautifully simple — no cooking, no special equipment, just patience and a fine-mesh strainer. Every single ingredient here is naturally free of grain-based additives, so there's no label-scanning or cross-contamination stress to worry about. Splash it over ice with sparkling water and a sprig of fresh mint and you have a sophisticated, refreshing drink that feels far fancier than the effort involved. It keeps in the fridge for up to four weeks, which means you can batch it once and enjoy it all month long.
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Learn more →Ingredients
8 servings
- 2 cups fresh mixed berries (strawberries, raspberries, blackberries, or blueberries), hulled and halved if large
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- ¼ tsp kosher salt
For serving
- sparkling water, for serving
- ice, for serving
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the berries and sugar in a medium bowl. Use a muddler or the back of a fork to crush the berries thoroughly, releasing their juice and working the sugar into the fruit until a wet, jammy mixture forms.
- 2
Stir in the kosher salt, then cover the bowl tightly with plastic wrap or transfer to a glass jar. Refrigerate for at least 48 hours, stirring or shaking once or twice, until the sugar has fully dissolved and the mixture has released a deep, syrupy liquid.
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