It’s delightful. It’s delicious. It’s blackberry shrub. A fruity vinegar drink that originated in Colonial times and centuries later, this is how I make mine…

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Pick blackberries, give ’em a quick rinse and drain. Toss blackberries with sugar, cover and refrigerate for a couple days. I used 6 cups of berries and 1 1/2 cups of sugar and mashed them a bit before putting them in the fridge.

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After a couple days strain the berries into another big bowl through a fine mesh sieve. Mash the berries against the mesh to exude as much juice as possible.

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I ended up with about 2 1/3 cups of juice and added 1 1/2 cups of cider vinegar to it. At this point, pour yourself a small glass to sip before putting it covered in the fridge for a couple days. Taste your shrub once in a while. It seems to mellow so you may want to add more vinegar after it “ages”.

I finished off a shrub from a bottle I made 6 months ago and it was still tasty, so it will last a long time in the fridge. It’s great to sip on its own, or combine 3 parts sparkling water with 1 part shrub and a squeeze of lemon (rum or vodka optional).

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Try this method with other fruits. I’m making a strawberry shrub tomorrow.

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