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Recipe Detail Page
Raspberry-Lemon Shrub
Summer 2023
There’s something about the activity of berry picking that always yields way too many berries! After you’ve eaten your fill and made pie and jam, turn the rest into a shrub syrup you can enjoy in the months to come. It makes a refreshing and delicious base for non-alcoholic drinks (just add soda and garnish with herbs and lemon) or cocktails (think vodka or gin). The syrup will be heavy on the vinegar when it’s freshly made but will mellow over time in the fridge. Don’t worry if the syrup separates; just give it a shake before using. This method also works well with freshly picked, hulled strawberries.
Makes about 7 cups (1.75 L)
6 cups (1.5 L) raspberries, about 720 g
4 long strips organic lemon zest, removed with a vegetable peeler
3 cups (750 mL) sugar
4 1/2 cups (1.125 L) apple cider vinegar
1. Combine raspberries, lemon zest and sugar in a large mixing bowl. Use a muddler or potato masher to crush berries. Cover bowl and let stand for 30 minutes, or until sugar has fully dissolved. Add vinegar and stir until well combined. Let stand at room temperature for 24 hours to infuse. Fine-strain mixture into clean jars or bottles, pressing down on solids to extract every bit of juice. Cover, label with date and refrigerate for up to 1 year. Note: the flavour will mellow over time.
Makes about 7 cups (1.75 L)
