Vibrantly tart and spiked with hibiscus and rose hips, this raspberry shrub is excellent served over ice with mineral water or swirled into a summer cocktail. It’s a perfect way to use up an abundance of some berries, and is positively packed with vitamin C.
Jump to Recipe | What’s a shrub? | Benefits | Ingredients | Tips | How to Use It | Variations
What’s a shrub?
A shrub is a drinking or sipping vinegar that was popular in colonial America, and has since seen a resurgence in interest. Shrubs are made from vinegar, fruit and a sweetener like honey or sugar. In addition, they often contain culinary or medicinal herbs.
Shrubs taste similar to kombucha – or definitively tart, slightly sweet and infused with flavors of fruit, berries and herbs.
Benefits of Raspberry Shrubs
Raspberry shrubs are rich in plant nutrients and antioxidants that help to support systemic wellness. Traditionally, they were used not only to quench your thirst, but as a digestive and as an energizing tonic on hot summer days.
- Apple cider vinegar supports blood sugar balance. Apple cider vinegar helps support blood sugar regulation and insulin sensitivity 1Johnston, et al. (2004)Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes. Diabetes Care.
- It also helps support liver health. Fruit vinegars like apple cider vinegar help to support liver health in animal studies2Bouazza, A., et al. (2016) Effect of fruit vinegars on liver damage and oxidative stress in high-fat-fed rats. Pharmaceutical Biology
- Raspberries are high in antioxidants and plant nutrients like anthocyanins which give them their brilliant red color. These phytonutrients can combat oxidative stress, and support heart and neurological health3Burton-Freeman, B. M., et al. (2016). Red Raspberries and Their Bioactive Polyphenols: Cardiometabolic and Neuronal Health Links. Advances in nutrition
- Rose hips are high in vitamin C. Just an ounce of rosehips contain about 200% of the daily value for vitamin C4Rose Hip Nutrition Facts, NutritionData.com, a nutrient that supports skin, bone and tissue health5Vitamin C. Medlineplus.
- Shrubs are deeply hydrating. Because they’re served diluted in water and contain trace minerals, they’re deeply hydrating.
- They’re also energizing. Shrubs were traditionally used as an energizing tonic, and an easy way to use consume gentle, medicinal herbs.
What’s in raspberry shrub?
In addition to vinegar and raspberries, a raspberry shrub needs a sweetener. Most shrubs call for equal amounts of vinegar and sugar. However, the soft floral sweetness of honey pairs beautifully with raspberries. And since honey’s sweeter than sugar, I recommend using 3/4 cup honey for every cup of vinegar.
In addition to raspberries, vinegar and honey, I like to add herbs to my shrub. Hibiscus flower gives the shrub a very deep, dark maroon color that, when diluted with water, becomes a vibrant red. While rose hips amplify the vinegar’s tartness with a hit of vitamin C.
Pro Tip: You can find raspberries at your farmers market during middle to late summer. And you can order organic hibiscus flowers and rose hips online at Mountain Rose Herbs along with other culinary and medicinal herbs.
Tips for making raspberry shrub.
Making a raspberry shrub is easy. You only need to mash berries in a jar, drop in a few herbs and cover them with apple cider vinegar. Then you wait a few weeks, shaking the jar daily to distribute the herbs before straining and swirling in a bit of honey. While it’s easy to make, there’s a few tips to keep in mind.
- Use fresh, good-tasting raspberries. Some cooks recommend using overripe fruit or fruit just past its prime for making shrubs. But, remember that your shrub will only be as good-tasting as the ingredients you put into it. This is especially important considering it will sit in vinegar for upwards of 2 weeks. So use fresh, good-tasting berries.
- Muddle your raspberries. You can leave your berries whole, but if you muddle them or crush them lightly with a fork, you’ll be able to extract the berries’ flavor more effectively..
- Use vinegar with at least 5% acidity. Vinegar that’s less acidic or more dilute won’t preserve the shrub or pull nutrients from the herbs as effectively as a more acidic vinegar.
- Seal the jar with a non-reactive lid. Vinegar can corrode metal, so seal the jar with a plastic lid or glass lid with a rubber seal (like these). If you only have metal lids, slip a piece of wax paper over the jar before sealing it with the lid to prevent corrosion.
- Shake the jar daily. In traditional herbalism, shaking the jars will help energize your tonic. It will also prevent the berries and herbs from packing on the bottom of the jar. And that means better distribution of ingredients, and, ultimately, better flavor.
- Strain gently through a fine-mesh strainer without pressing. While you’ll extract more infused vinegar for your shrub if you press the ingredients through a strainer, it will also create sediment. So strain it without pressing until it stops dripping.
How to Use It
Traditionally, you dilute shrubs with water and sip them as a flavorful, energizing tonic. So, splash a few tablespoons of raspberry shrub into an icy glass of sparkling water. Or add it to a cocktail.
But, since they’re a vinegar-based tonic, you can use them in place of vinegar in most recipes. That means they make an excellent infused vinegar for a vinaigrette, salad dressing or to splash over roasted vegetables for a hit of acidity.
Raspberry Shrub Recipe
Ingredients
- 1 1/2 cups raspberries
- 1 cup dried hibiscus flowers
- 1/4 cup rose hips
- 3 cups apple cider vinegar
- 2 1/4 cups honey
Equipment
- 1-quart jar with a non-reactive lid
Instructions
- Place the raspberries into a jar, and then crush them lightly with a fork. Drop in the hibiscus flowers and rose hips. Pour the vinegar over the berries and herbs. Seal the jar tightly with a non-reactive lid, and set it on the counter.
- Allow the raspberries and herbs to infuse the vinegar for 2 weeks. Shake the jar twice daily.
- After two weeks, the vinegar should be a bright, deep red. Set a fine-mesh strainer over a bowl or pitcher, and then pour the vinegar through the sieve and into the bowl. Allow the vinegar to strain on its own, without pressing, until it stops dripping – about 1/2 hour. Discard the solids.
- Whisk the honey into the vinegar, and then bottle. Store at room temperature up to 6 weeks, or store in the fridge up to 6 months.
Notes
Nutrition
Variations
Once you’ve tried the basic recipe, you can adjust it depending on what you have on hand or the flavors you happen to like the most. Shrub making is a forgiving process, and also one that allows for a lot of personal preference and creativity.
Use blackberries instead of raspberries, and swirl in some thyme in place of hibiscus and rose hips.
Use champagne or white wine vinegar in place of apple cider vinegar.
Try strawberries and rose petals in the spring for a delicate flavor and springtime vibe.
Try these recipes, too.
If you liked this raspberry shrub recipe, you might like these other fermented drinks or healing herbal tonics, too.
Four Thieves Vinegar is a traditional herbal remedy used to support immune system function.
Homemade Root Beer was also a popular drink among early Americans who used herbs and natural sweeteners to concoct a complex, flavorful probiotic drink.
Bee Balm Oxymel combines honey and vinegar infused with bee balm which herbalists often use to ease seasonal colds.
![[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! ๐
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy.ย ย And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in.ย ย It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear.ย ย Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. ๐
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen](http://scontent-iad3-1.cdninstagram.com/vp/4b326398e7b2a0f4676b31aa1fcc8063/5DFD10E8/t51.2885-15/sh0.08/e35/c0.177.1440.1440a/s640x640/67109332_162645888199149_7234227701426490814_n.jpg?_nc_ht=scontent-iad3-1.cdninstagram.com "[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! ๐
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy.ย ย And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in.ย ย It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear.ย ย Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. ๐
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
This shrub is delicious! Already on to making a second batch. My husband loves it too, it has replaced our addiction to store-bought Braggโs ACV drinks.
This is better and more flavorful than other switchel and water kefirs I have made; you can actually taste raspberry and hibiscus. Weโve tried it with plain and sparkling water, and actually prefer plain as more of the floral flavors come through.
Iโm trying to make this in a 1 qt jar, but 1 1/2 cups raspberries + 3cups ACV+ 2cups honey doesnโt fit. Do you have any suggestions? Can I split it up into 2 separate quart jars?
Never mind! I just read the recipe more thoroughly and realize I was not supposed to add the honey until after the vinegar ferments. I guess Iโll have to toss mine and start over. ๐
Donโt throw it away, Christine! Just split it into two jars. It should be okay.
The honey quantity seems high. Is 2 1/4 cups correct?
Yes, that is correct. If you read above under Ingredients (https://nourishedkitchen.com/raspberry-shrub-with-hibiscus-and-rose-hips/#ingredients), you’ll note that shrubs are traditionally made at a 1:1 ratio of vinegar to sugar. Since honey is slightly sweeter than sugar, you’ll reduce that to 3 parts honey to 4 parts vinegar. Remember, you’re consuming this in 1 to 2 tablespoon portions, so very little. You can also skip the honey entirely, and simply make an infused vinegar if that’s your preference, but it won’t be a shrub.
Would it be alright to use erythritol or stevia in place of the sugar or honey? I have two diabetics in the house, who nonetheless LOVE hibiscus and rosehips, but we try to keep everything low glycemic index. Thanks!
Yes! You can add erythritol or stevia in place of honey in a shrub.