Pecan 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 transforms a simple glass of sparkling water into something genuinely special. The process is slow and satisfying — fresh mixed berries get crushed with sugar, left to macerate in the fridge for a couple of days, then strained and finished with apple cider vinegar for that signature bright, tangy depth. Every single ingredient here is naturally free of tree nuts, so there's no label-reading anxiety or cross-contamination guesswork involved. The result is a deeply colored, jewel-toned syrup that keeps in the fridge for up to four weeks, meaning you can mix up a refreshing glass whenever the mood strikes. Served over ice with sparkling water and a sprig of fresh mint, it's the kind of drink that makes people ask what on earth you put in it — in the best way. It also works beautifully as a base for mocktails or as a splash of flavor in salad dressings, so one batch goes a long way.
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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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