Rice Free Classic Berry Shrub
Tart, fruity, and just a little funky in the best possible way, this drinking vinegar is a refreshing change from anything you'd find in a bottle at the store. Fresh mixed berries get crushed with sugar and left to macerate in the fridge for a couple of days, slowly releasing a gorgeous, jewel-toned syrup that smells like summer. A splash of apple cider vinegar brings that signature shrub tang, balancing the sweetness into something genuinely complex and craveable. The whole thing comes together with pantry staples and zero grains, so it's naturally a worry-free fit for anyone avoiding rice or rice-derived ingredients — no label-scanning required. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly: stirred into sparkling water over ice, it makes a mocktail that feels genuinely special. A sprig of fresh mint on top takes it from casual to company-worthy in about three seconds.
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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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