Pregnancy Friendly Classic Berry Shrub
Tart, fruity, and endlessly refreshing, this berry shrub is a drinking vinegar syrup that transforms a simple glass of sparkling water into something genuinely special. It's made by macerating fresh mixed berries with sugar until they release a gorgeous, jewel-toned syrup, then finishing with apple cider vinegar for that signature bright, tangy depth. The result is a sophisticated, alcohol-free sip that feels festive without any of the ingredients that call for a second look during pregnancy. Apple cider vinegar in this quantity is perfectly fine when diluted into a tall, ice-cold drink, and the whole recipe leans on nothing but fruit, sugar, salt, and sparkling water to serve. The 48-hour maceration process does most of the work for you — just stir, strain, and refrigerate, and you'll have a syrup that keeps for up to four weeks. It's the kind of thing you'll want to keep stocked in the fridge all season long, whether you're craving something fizzy at lunch or need a pretty mocktail for a gathering. A sprig of fresh mint on top makes it look like something straight off a restaurant menu.
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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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