Brazil Nut 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 transforms a glass of sparkling water into something genuinely special. The combination of fresh mixed berries, sugar, and apple cider vinegar creates a deeply concentrated syrup with bright acidity and a jewel-toned color that looks stunning over ice. The whole process is beautifully low-fuss — you crush the berries, let them steep in the fridge for a couple of days, strain, and stir in the vinegar. No cooking required, no complicated equipment, and every single ingredient is naturally free from tree nuts of any kind, so there's nothing to second-guess on the label. That makes this a genuinely stress-free option for anyone navigating nut allergies, since shrubs like this are one of those rare recipes where the concern simply never enters the picture. Serve it long with sparkling water and a sprig of fresh mint for a refreshing drink that feels far more sophisticated than the effort involved. It keeps in the fridge for up to four weeks, so you can make a batch 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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