High Fructose Corn Syrup Free Classic Berry Shrub
Shrubs — the old-fashioned drinking vinegar syrups — are having a serious moment, and this berry version is one of the most refreshing ways to enjoy them. The ingredient list is refreshingly short: fresh mixed berries, granulated sugar, apple cider vinegar, and a pinch of kosher salt. That's it. No processed sweeteners, no mystery additives, and absolutely nothing that would sneak high fructose corn syrup into your glass. Because you're making the syrup entirely from scratch, you control every single thing that goes into it, which is a big deal when store-bought flavored syrups and mixers are notorious for hiding unwanted sweeteners in the fine print. The process is a slow, satisfying one — crushing the berries with sugar and letting them macerate in the fridge for 48 hours coaxes out a deep, jewel-toned syrup that smells incredible. Once you strain it and stir in the vinegar, you get this beautifully balanced concentrate that's tart, fruity, and just a little complex. Splashed over ice and topped with sparkling water, it drinks like a fancy mocktail without any of the fuss. A sprig of fresh mint takes it completely over the top.
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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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