Directions
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Step 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.
Step 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.
Step 3
Add 1-2 tablespoons of the shrub to a tall glass and top with champagne, prosecco, or soda water to taste. Enjoy!
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