Seed Oil Free Classic Berry Shrub
Tart, fruity, and just a little funky in the best possible way, this drinking vinegar is a centuries-old way to preserve peak-season berries and turn them into something genuinely special. The process is slow and hands-off — a couple of days in the fridge, a quick strain, and you're left with a jewel-toned syrup that tastes like concentrated summer. Mixed with sparkling water over ice, it delivers a bright, complex sip that feels far more sophisticated than anything you'd grab off a store shelf. Every ingredient here is exactly what it says it is: fresh berries, sugar, apple cider vinegar, and a pinch of salt — nothing refined, nothing processed, no hidden industrial oils lurking in the mix. That simplicity is the whole point, and it's what makes this shrub such a clean, confident choice for anyone keeping a close eye on what goes into their glass. The finished syrup keeps for up to four weeks in the fridge, so you can batch it once and enjoy it all month 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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