Raspberry Shrub Drinking Vinegar with Honey is a lightly fermented beverage that is both sweet and tart and is especially thirst quenching. Shrubs have been around for centuries and lately they’ve been making a comeback. The resurgence is partly due to an uptick of high-end bar tending alongside bonafide mixologists and speakeasies. I learned how to make honey shrubs in culinary school. Most shrubs, also knows as drinking vinegars, are made with sugar water. So, using honey adds more micro-nutrients. You’ll be surprised at how easy this is to make, and it’s so much healthier than store-bought sodas. It’s also a way to extend the use of fresh fruit.
Are Vinegar Drinking Shrubs Good for You
Whether or not drinking shrubs are good for you depends. As opposed to what? This shrub recipe is lightly fermented made from a “live vinegar with a mother,” raw honey, and real fruit. So, it’s definitely healthier than store bought sodas. Shrubs can aid digestion, quench your thirst, and provide Vitamins C and A, antioxidants, enzymes, and probiotics. Centuries ago sailors would drink it to prevent scurvy.
What you’ll need to make a Raspberry Shrub using Honey
- 2 cups of raspberries (or fruit of choice)
- 1/2 cup of raw honey
- 1/2 cup apple cider vinegar (raw and unfiltered)
- clean mason jar
- wooden spoon
Gather ingredients and supplies and measure out the honey and vinegar. Make sure you have a clean and sanitized one quart glass jar and lid.
Place the raspberries in a clean one quart jar. Using a wood spoon, muddle the raspberries until they have broken down.
Once the raspberries are smashed, add the honey and the vinegar to the jar and mix well.
Cover loosely and leave out at room temperature for 3 days. When it’s lightly effervescent it’s ready. It’s a good idea to taste it every day with a clean spoon so that you can taste how it’s progressing. If it’s not slightly fizzy after three days, you can leave it on the counter for up to 7 days. Strain shrub using a fine mesh sieve.
Using a spatula or spoon, press mixture through the mesh to strain. Pour the shrub into a clean glass jar and store in the refrigerator.
To use, place about 2 tablespoons of shrub in a glass and mix with sparkling water or filtered water and ice.
Raspberry Shrub Drinking Vinegar
Ingredients
- 2 cups raspberries
- 1/2 cup honey raw
- 1/2 cup apple cider vinegar raw "with mother"
Instructions
- Gather ingredients and supplies and measure out the honey and vinegar. Make sure you have a clean and sanitized one quart glass jar and lid.
- Place the raspberries in a clean one quart jar. Using a wood spoon, muddle the raspberries until they are broken down.
- Once the raspberries are smashed, add the honey and the vinegar to the jar and mix well.
- Cover loosely and leave out at room temperature for 3 days. When it's lightly effervescent it's ready. It's a good idea to taste it every day with a clean spoon so that you can taste how it's progressing. If it's not slightly fizzy after three days, you can leave it on the counter for up to 7 days. Strain shrub using a fine mesh sieve.
- Using a spatula or spoon, press mixture through the mesh to strain. Pour the shrub into a clean glass jar and store in the refrigerator.
- To use, place about 2 tablespoons of shrub in a glass and mix with sparkling water or filtered water and ice.
