Cashew 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 are crushed with sugar, left to macerate for a couple of days, then strained and combined with apple cider vinegar to create a concentrated, jewel-toned syrup with serious depth. The process is almost meditative — a little patience, a little stirring, and you end up with something that tastes far more complex than its short ingredient list suggests. Splashed over ice and topped with sparkling water, it becomes a refreshing, non-alcoholic drink that feels genuinely special. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, wholesome pantry staples doing beautiful work. The finished shrub 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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