Pork Free Classic Berry Shrub
Tart, fruity, and just a little funky in the best way, this berry shrub is a drinking vinegar syrup that turns a simple glass of sparkling water into something genuinely special. The process is old-fashioned and almost meditative — you crush fresh mixed berries with sugar, let them steep in the fridge for a couple of days, then strain and finish with apple cider vinegar for that signature bright, tangy depth. Every single ingredient here is naturally free of pork and pork-derived additives, so there's no label-reading anxiety involved whatsoever. The result is a concentrated syrup that keeps in the fridge for up to four weeks, meaning you can mix up a refreshing glass whenever the mood strikes. Serve it over ice with sparkling water and a sprig of fresh mint, and it looks and tastes like something from a craft cocktail bar. It also works beautifully as a mocktail base for gatherings where you want something a little more interesting than lemonade on the table.
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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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