Emulsifier Free Classic Berry Shrub
Tart, fruity, and endlessly refreshing, this berry shrub is a drinking vinegar syrup that punches way above its weight in flavor. Made with nothing but fresh mixed berries, sugar, apple cider vinegar, and a pinch of kosher salt, it's a beautifully clean recipe with zero additives or stabilizers — exactly what you want when you're avoiding emulsifiers that sneak into so many bottled syrups and mixers. The process is slow and satisfying: berries get crushed with sugar and left to macerate in the fridge for 48 hours, drawing out a deep, jewel-toned syrup before the vinegar is stirred in. That gentle cold-process method means nothing gets cooked or altered — just pure fruit and pantry staples doing their thing. Once strained and bottled, the shrub keeps for up to four weeks, so you can splash it over sparkling water and ice whenever the mood strikes. It's the kind of homemade staple that makes you feel like you've unlocked a secret, especially when store-bought alternatives are loaded with ingredients you'd rather skip.
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!