Soy Free Classic Berry Shrub
Tart, fruity, and just a little funky in the best possible way, this berry shrub is a drinking vinegar syrup that turns a glass of sparkling water into something genuinely special. The ingredient list is refreshingly short — fresh mixed berries, sugar, apple cider vinegar, and a pinch of kosher salt — so there's nothing hidden to worry about, and every component is naturally free of soy in any form. The process is mostly hands-off: you crush the berries with sugar, let them macerate in the fridge for 48 hours, strain out the solids, and stir in the vinegar. That slow cold maceration is what pulls out a deep, jewel-toned syrup that tastes far more complex than the effort involved. Once you have a jar in the fridge, you're two tablespoons and a splash of sparkling water away from a bright, sophisticated drink at any moment. It keeps for up to four weeks, so it's a genuinely useful thing to have on hand for weeknight refreshment or when guests come over and you want to offer something a little more interesting than plain seltzer.
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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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