Raspberry Shrub mixed with water is a pure, delicious drink for summer; and in a country where raspberries are abundant, it is good economy to make it answer instead of Port and Catalonia wine. Put raspberries in a pan, and scarcely cover them with strong vinegar. Add a pint of sugar to a pint of juice; (this you can judge by first trying your pan to see how much it holds;) scald it, skim it, and bottle it when cold.
Child, Lydia Maria. The Frugal American Housewife, 1841.
½ cup fruit: raspberries, blackberries, and blueberries make lovely shrub. If you don’t have fresh, frozen works just as well.
½ cup vinegar: apple cider or distilled vinegar work really well, but you can also explore with flavors and try other vinegars.
½ cup sugar
½ cup water
- Heat the water and sugar over medium heat until the sugar is dissolved. Add fruit and simmer for 2-5 minutes. Cool
- Add the vinegar, and strain the mixture through a sieve or piece of cheesecloth.
- Serve over ice.
- Put the vinegar and fruit in a glass jar with a tight fitting lid, let sit for at least two hours, or overnight.
- Remove the solids.
- Add the sugar to the jar, close tightly, and shake vigorously until the sugar is completely dissolved.
- Add the water, and pour over ice.
Notes: This beverage is also good with herbs and spices – ginger, cinnamon, tarragon, and cloves. Substitute a teaspoon of dried herbs or spices for the ½ cup of fruit.