Sweet and tart, shrub syrups are amazing in cocktails and a great way to make use of fresh berries. Here we’ve used local raspberries and a cold method, which takes a little longer, but keeps all the brightness of the fruit.
- Combine about 1 cup berries with 1 cup sugar. Leave it for a couple of days to get syrupy and mushy.
- Strain out the berries.
- Add an equal amount — or slightly less — apple cider vinegar.
- Store the shrub in the fridge. It will last for weeks, some stick by months, but we’ve always consumed it much more quickly.