Lupin Free Classic Berry Shrub
Tart, fruity, and just a little funky in the best possible way, this drinking vinegar is a centuries-old pantry staple that deserves a serious comeback. Fresh mixed berries are crushed with sugar and left to macerate in the fridge for a couple of days, drawing out a gorgeous, jewel-toned syrup before apple cider vinegar is stirred in to create that signature sweet-sour punch. The result is a concentrated syrup you splash over ice and top with sparkling water whenever you need something more interesting than plain seltzer. Every single ingredient here is naturally free from lupin — no flour, no legume derivatives, no hidden additives to second-guess — so you can mix up a batch with complete confidence. It keeps in the fridge for up to four weeks, which means one prep session sets you up for a month of effortlessly impressive drinks. Dress it up with a sprig of fresh mint and you've got something that looks and tastes like it came from a craft cocktail bar, no bartending skills required.
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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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