Raspberry Shrub

AUTHOR NOTES

A shrub is a simple fermented drink, made with slightly off berries doused in vinegar and sugar—sometimes called drinking vinegar. That’s not a good advertisement, but it deserves saying it up front because this tangy beverage may take some adjusting to. Once you get used to it, wow, it is refreshing. Think of a shrub as a cheater’s kombucha—faster and simpler to make. It is the perfect 3 p.m. almost sweet fizzy drink to perk me up when I’m pushing through to the end of the workday.

INGREDIENTS

2 cups (240 g) fresh raspberries

1 cup (200 g) unbleached sugar

Peel of 1 lemon

¼ cup (3 g) fresh mint leaves

1 cup (240 ml) apple cider vinegar

Sparkling water or seltzer, for serving

DIRECTIONS

Makes 10 servings (about 2 cups)

Combine the raspberries, sugar, lemon peel, and mint in a jar and muddle a bit, pressing out some of the juice. Cover tightly and refrigerate for 1 day.

Remove from the refrigerator, muddle slightly with a wooden spoon or potato masher, and add the vinegar. Stir to dissolve any remaining sugar. Some people strain it at this point, but I don’t (I love the bits of raspberry). Keep in the refrigerator for 3 to 6 days.

To serve, shake the shrub, spoon about 2 tablespoons into a glass, and top with sparkling water or seltzer (about ½ cup/120 ml, give or take). Serve cold.