Summer Sipper
Shrubs, or drinking vinegars, are a fun way to get creative with all kinds of summer produce, from Ventura County berries to local peaches, plums and cherries. Even better, they’re easy to make and se...
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.
Ingredients
SERVINGS: 2 Cup(s)
- 2 cups raspberries
- 1 cup Champagne vinegar
- 1 cup red wine vinegar
- 2 cups sugar
Preparation
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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