Xanthan Gum Free Classic Berry Shrub
Tart, fruity, and endlessly refreshing, this berry shrub is a drinking vinegar syrup that delivers serious complexity with nothing more than fresh berries, sugar, apple cider vinegar, and a pinch of salt. The slow maceration process does all the heavy lifting — two days in the fridge coaxes out a deep, jewel-toned syrup that tastes like summer concentrated into a jar. For anyone navigating ingredient sensitivities, it's genuinely reassuring to know exactly what's in your glass, and this recipe keeps things completely clean and straightforward. No stabilizers, no thickeners, no mystery additives — just real fruit and pantry staples working together beautifully. Once you strain the solids and stir in the vinegar, you have a versatile syrup that keeps for up to four weeks and transforms a simple glass of sparkling water into something that feels genuinely special. Serve it over ice with a sprig of fresh mint and it's the kind of drink that makes guests ask for the recipe before they've even finished the glass.
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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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