Yeast Free Classic Berry Shrub
A shrub is one of those old-fashioned drinking vinegars that feels almost forgotten, and this berry version is a genuinely exciting way to bring it back. The process is beautifully simple — fresh mixed berries get crushed with sugar, left to macerate in the fridge for 48 hours, then strained and finished with apple cider vinegar to create a tangy, jewel-toned syrup that tastes like summer in a jar. Because the whole thing is built from fruit, sugar, vinegar, and salt, there's no fermentation with yeast involved at all, making it a naturally safe choice for anyone avoiding it. That's actually great news, because so many flavored sodas, kombucha-style drinks, and cocktail mixers rely on fermented or yeast-derived ingredients that can be hard to spot on a label. Here, you know exactly what went in. Splash a couple tablespoons over ice and top with sparkling water for a refreshing, sophisticated drink that feels far fancier than the effort required. The shrub keeps in the fridge for up to four weeks, so you can make one batch 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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