ForkwiseRaspberry Shrub (Drinking Vinegar)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 700 ml good white wine vinegar (3 cups)
- 750 g fresh raspberries, divided into three portions
- About 450 g sugar for every 500 ml of finished liquid
- Cold water or sparkling water, to serve
Method
- Put one third of the raspberries in a glass or ceramic jar, pour the vinegar over them, cover and leave in the refrigerator for 24 hours.
- Strain the vinegar over the second third of the berries and leave for another 24 hours. Repeat once more with the last third.
- Drain without pressing, then strain through a cloth into a measuring jug.
- Add sugar in the ratio above and heat gently, skimming, until the sugar dissolves and the syrup has simmered for about 10 minutes. Cool, bottle and refrigerate.
- Serve 2–3 tbsp of shrub topped up with cold still or sparkling water.
The original adds brandy to the shrub. This version leaves it out to keep the drink alcohol-free. Steeping takes 3 days in total.
Recipe source: Project Gutenberg – The Book of Household Management (1861) · Public domain (U.S.) · Isabella Beeton · Adapted from “Raspberry Vinegar”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.