A slow method shrub, this simple fruit, vinegar, and sugar syrup gets better with age.
Total Time
10min
5.0
1 Rating
Author: BitterMeasures
Servings:
10
Ingredients
•
1
cup
Granulated Sugar
•
2
cups
Fresh Raspberries
•
3/4
cup
Distilled White Vinegar
Cooking Instructions
1.
Rinse and dry the Fresh Raspberries (2 cups) then muddle with the Granulated Sugar (1 cup) in a container that has an airtight lid. Let sit in a cool, dark olace for 2-3 days.
2.
Stir the berry and sugar mixture to loosen then add the Distilled White Vinegar (3/4 cup). Reseal then let sit in the fridge for at up to a week but at least 48 hours. Divide into smaller containers for easier storage.
3.
Add 1-2 Tbsp of the shrub to a tall glass and top with champagne, prosecco, or soda water to taste. Enjoy!
Nutrition Per Serving
CALORIES
90
FAT
0.0 g
PROTEIN
0.4 g
CARBS
23.0 g
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