Gut Friendly Classic Berry Shrub
Shrubs — the old-fashioned drinking vinegars — are having a serious comeback, and this berry version is one of the most refreshing ways to enjoy them. Fresh mixed berries are crushed with sugar and left to macerate in the fridge for 48 hours, drawing out a deeply colored, jewel-toned syrup that tastes like summer concentrated into a jar. The apple cider vinegar is the gut-friendly hero here, lending a gentle tang while also acting as a natural preservative that keeps the shrub ready to pour for up to four weeks. Apple cider vinegar has long been celebrated for supporting digestive wellness, and blending it into a fruity syrup is honestly one of the most enjoyable ways to work it into your routine. When you're ready to drink, just splash a couple tablespoons over ice and top with sparkling water — the result is bright, lightly sweet, and pleasantly tart without being overwhelming. A sprig of fresh mint takes it from simple to genuinely special. It's the kind of thing you'll want to keep stocked in the fridge all season long.
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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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