Walnut 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 belongs in every home bartender's fridge. Fresh mixed berries get crushed with sugar and left to macerate for 48 hours, drawing out a gorgeous, jewel-toned syrup before apple cider vinegar is stirred in to create that signature bright, tangy finish. The whole thing comes together with just four pantry-friendly ingredients — no nuts, no nut-derived oils, no hidden allergens to second-guess on a label. For anyone navigating tree nut concerns, this is the kind of recipe that just works cleanly from start to finish. Splash it over sparkling water with a handful of ice and a sprig of fresh mint, and you've got a sophisticated, refreshing drink that feels far fancier than the effort involved. The shrub keeps in the fridge for up to four weeks, 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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