Raspberry Shrub

Raspberry shrubs often pop up in 19th and early 20th century American housekeeping manuals, and those early recipes inspired this version. And the result is a winner: It’s beautifully vibrant in both color and flavor. Of course, there’s still plenty of room for experimentation, so you could easily substitute another berry, or try out a different kind of vinegar. A mix of red wine vinegar and Champagne vinegar is my preferred choice for raspberries, but all-red or all-Champagne works, too.

By / Photography By Emily Han | June 06, 2016


Place raspberries in a bowl and lightly crush using a potato masher or fork. Transfer raspberries and their juices to a sterilized quart jar. Pour Champagne vinegar and red wine vinegar into jar, making sure raspberries are completely submerged.

Wipe jar rim with a clean cloth. Cover jar with a nonreactive lid. Store jar in a cool, dark place for 1 week, shaking it daily and ensuring raspberries stay submerged. Strain mixture through a fi ne-mesh strainer and discard solids. Combine vinegar and sugar in a sterilized container with a nonreactive lid. Refrigerate for 1 week more, shaking jar daily to help dissolve sugar. Store in refrigerator for up to 1 year.

Serving Suggestion: To make a simple cocktail with any shrub, including this Raspberry Shrub, combine 2 ounces liquor with ¾ ounce shrub syrup in a Collins or highball glass and top with club soda. Adjust to taste. It’s that easy!

Pre-made shrubs are available in Ojai at Tipple and Ramble (TippleAndRamble.com) and Rainbow Bridge (RainbowBridgeOjai.com). Or head to Azu Restaurant and Bar (AzuOjai.com) for shrub-based cocktails.

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  • 2 cups raspberries
  • 1 cup Champagne vinegar
  • 1 cup red wine vinegar
  • 2 cups sugar
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