Eosinophilic Esophagitis Friendly Classic Berry Shrub
Shrubs — the old-fashioned drinking vinegars — are having a well-deserved comeback, and this berry version is genuinely one of the most refreshing things you can pour over ice. The ingredient list is beautifully short: fresh mixed berries, sugar, apple cider vinegar, and a pinch of kosher salt. That simplicity is a real gift when you're navigating a condition that demands careful scrutiny of every label and additive in packaged drinks and flavored sodas. There are no mystery preservatives, no artificial flavors, and no common trigger ingredients hiding in the mix. The berries macerate slowly in the fridge, releasing a deep, jewel-toned syrup that gets a bright, tangy lift from the vinegar before being strained smooth. Splashed into sparkling water over ice, it tastes like something from a fancy cocktail bar — complex, fruity, and a little tart in the best way. It keeps for up to four weeks in the fridge, so you can batch it once and have a safe, satisfying drink ready whenever you need one.
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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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