If you think the words “drink” and “vinegar” don’t go together, this recipe, inspired by a recent trend based on the 17th-century original, will surprise you! Juicy berries, citrus zest, and apple cider vinegar come together in a unique, sweet-tart concoction. The acidity of the vinegar coaxes out the incredible flavours of the berries, making it a tongue-pleasing base for cocktails and sparkling sodas that redefines “refreshing.”
20 minutes cooling time
- 1 cup (250 ml) water 1 cup (250 ml) water
- 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar
- 4 strips orange zest 4 strips orange zest
- 1½ cups (227 g) raspberries, washed and halved 1½ cups (227 g) raspberries, washed and halved
- 1½ cups (227 g) gooseberries (or golden berries), washed and halved 1½ cups (227 g) gooseberries (or golden berries), washed and halved
- 1 cup (250 ml) apple cider vinegar 1 cup (250 ml) apple cider vinegar
In a large pot, combine water, the Redpath Simply Raw™ Turbinado Sugar, and strips of orange zest. Place over medium-high heat and bring to a boil, stirring to dissolve sugar into a simple syrup. Reduce heat to medium and simmer; 2 minutes.
Add the halved raspberries and gooseberries into the simple syrup. With the back of a wooden spoon or heat-proof spatula, gently mash berries against the side of the pot to release flavour and juices. Simmer for 5 minutes. Remove from heat and cover pot to allow flavours to infuse; 20 minutes.
Strain the cooled berry mixture into a large bowl through a fine-mesh sieve or a sieve lined with cheesecloth. Gently press fruit to extract as much juice as possible. Discard orange zest. Keep berries for other uses.
Add in the apple cider vinegar to the liquid, stirring to combine thoroughly. Pour finished shrub in sterilized Mason jars or bottles. Keep refrigerated.
*Berries do not need to be perfect; overripe berries are ok to use.
*Strips of lemon or lime zest can be substituted for the orange zest.
*The strained berries can be used as toppings for ice cream, overnight oats, or stirred into yogurt.
*White or red wine vinegar can be used in place of the apple cider vinegar.
*Use ¼ cup (60 ml) shrub to approximately 1 cup (250 ml) desired liquid (sparkling or seltzer water, ginger ale, sparkling wine, or even lemonade)
*Shrub can also be used in cocktails.