Raspberry Shrub Recipe
Strikingly tart with a vibrant undertone of raspberries, hibiscus and rose hips, this raspberry shrub is excellent served over ice with sparkling mineral water, swirled into a cocktail or even drizzled over fresh greens for a summer cocktail.
Servings: 40 servings (5 cups)
Calories: 68kcal
Equipment
- Quart-sized Jar
- Fine-mesh Sieve
Ingredients
- 1 ½ cups fresh raspberries
- 1 cup dried hibiscus flowers
- ¼ cup rose hips
- 3 cups raw apple cider vinegar
- 2 ¼ cups honey
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 ½ 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
If you're using a metal lid, place a piece of wax paper or parchment paper over the jar before sealing, as vinegar may corrode your lid.
Nutrition
Calories: 68kcal | Carbohydrates: 17g | Sodium: 2mg | Potassium: 33mg | Sugar: 16g | Vitamin A: 53IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 1mg
