Raspberry Mint Shrub

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Yields about 3⁄4 cup

  • 6 oz raspberries (1 clamshell), rinsed

  • 1⁄2 c granulated sugar (or Allulose)

  • Mint leaves (I used 4-5)

  • 1⁄2 c white vinegar (or apple cider vinegar)

Combine raspberries, mint, and sugar (or Allulose) in a non-metal bowl. Mash the berries with a fork until your mixture resembles loose jam. Cover and refrigerate for 1-3 days.

Strain the mixture, discarding solids, into a mason jar and add the vinegar. Use right away, or let it steep and hour or so to develop more complex flavors. Cover and keep in the fridge for up to 3 months.

Serve straight up (pretty tart!), with sparkling water, ginger beer or ale, or your favorite liquor. You may want to start with a 1:1 ratio of shrub to mixer, then see if that’s too tart, and add more shrub or mixer to taste.

To learn more about shrubs, read my blog post.

DrinksChouquette Kitchen