Eggless Classic Berry Shrub
Tart, fruity, and just a little funky in the best possible way, this berry shrub is a drinking vinegar syrup that turns a simple glass of sparkling water into something genuinely special. Mixed berries are crushed with sugar and left to macerate in the fridge for 48 hours, drawing out a deep, jewel-toned syrup before apple cider vinegar is stirred in to add that signature bright tang. The whole thing comes together with four pantry-friendly ingredients and zero cooking required — just patience and a good squeeze through a fine-mesh strainer. Every single ingredient here is naturally free of eggs, so there's no swapping or substituting needed; it's just clean, vibrant flavor from start to finish. Served over ice with sparkling water and a sprig of fresh mint, it's the kind of drink that makes people ask what on earth you put in it. The shrub keeps in the fridge for up to four weeks, which means you can batch it once and enjoy it all month long — over soda, stirred into cocktails, or drizzled over yogurt if you're feeling adventurous.
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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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