Citric Acid Free Classic Berry Shrub
Shrubs — the old-fashioned drinking vinegars that bartenders and home cooks have been rediscovering — are one of those recipes that feel fancy but come together with almost no effort. This berry version is deeply fruity and pleasantly tart, with a syrupy richness that makes plain sparkling water feel like something you'd order at a nice restaurant. For anyone navigating a citric acid sensitivity, store-bought flavored sodas and fruit drinks are often a minefield, since citric acid shows up as a preservative or flavor enhancer in nearly everything on the shelf. Here, the tang comes entirely from apple cider vinegar, and the sweetness from fresh berries and plain granulated sugar — nothing hidden, nothing processed. The two-day cold maceration is where the magic happens: the sugar slowly draws out every drop of juice from the fruit, building a syrup that's complex and vibrant without any cooking at all. Once you strain it and stir in the vinegar, you've got a concentrate that keeps in the fridge for weeks and turns any glass of sparkling water into a genuinely satisfying drink. It's the kind of thing you'll want to keep on hand all the time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!