Macadamia Free Classic Berry Shrub
Tart, fruity, and just a little funky in the best possible way, this berry shrub is a drinking vinegar syrup that belongs in every home fridge. Fresh mixed berries are crushed with sugar and left to macerate for 48 hours, drawing out a gorgeous, jewel-toned syrup before apple cider vinegar is stirred in to create that signature bright, tangy depth. The result is a concentrated syrup you splash over ice and top with sparkling water whenever you need something more interesting than lemonade. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or cross-contact stress to worry about — just clean, simple pantry staples doing beautiful work. The cold-process method means no cooking, which keeps the berry flavor vivid and fresh rather than jammy or muted. A sprig of mint on top makes it feel genuinely special, whether you're serving it at a dinner party or just treating yourself on a Tuesday afternoon.
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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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