Red Meat Allergy 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 built entirely from fresh mixed berries, sugar, apple cider vinegar, and a pinch of salt — nothing more, nothing less — so there's zero concern about hidden animal-derived ingredients or cross-contact with red meat products. The process is wonderfully low-effort: crush the berries with sugar, let them steep in the fridge for a couple of days, strain, and stir in the vinegar. That slow maceration coaxes out a deep, jewel-toned syrup that tastes like concentrated summer in a jar. Splashed over ice and topped with sparkling water, it's bright and complex with just the right amount of tang. A sprig of fresh mint takes it over the top if you're feeling fancy. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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