Dairy Free Classic Berry Shrub
Shrubs — the old-fashioned drinking vinegar syrups that bartenders and home cooks have been quietly obsessing over — are having a serious moment, and this berry version is a perfect place to start. Fresh mixed berries get muddled with sugar and left to macerate in the fridge for 48 hours, slowly releasing a gorgeous, jewel-toned syrup that tastes like summer in concentrated form. Apple cider vinegar is stirred in at the end, adding a bright, tangy backbone that makes the whole thing pop over sparkling water and ice. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required — it's just clean, vibrant flavor from start to finish. The finished shrub keeps in the fridge for up to four weeks, which means you can batch it once and enjoy a refreshing, sophisticated drink whenever the mood strikes. Dress it up with a sprig of fresh mint and you've got something that looks and tastes far more impressive than the minimal effort involved.
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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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