Blackberry Shrub

Total Time Prep: 10 min. Cook: 20 min + chilling
Yield 2 cups
Test Kitchen Approved
Making a shrub recipe is a creative way to use up extra fruit all the way through Labor Day. We were inspired by sampling the house-made shrubs at a restaurant in California. They are as colorful and refreshing as summer drinks should be. —Gina Nistico, Denver, Colorado

Ingredients

  • 1-1/2 cups fresh or frozen blackberries, crushed
  • 1 cinnamon stick (about 3 inches)
  • 1 cup cider vinegar
  • 1-1/2 cups sugar
  • 1/2 cup water
  • SERVING SUGGESTION:
  • Optional: Ice cubes, sparkling water and fresh blackberries

Directions

  1. Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving 1/4-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week.
  2. Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit.
  3. Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks.
  4. To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh blackberries.

Nutrition Facts

2 tablespoons blackberry shrub syrup: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 20g carbohydrate (20g sugars, 1g fiber), 0 protein.

Making a shrub recipe is a creative way to use up extra fruit all the way through Labor Day. We were inspired by sampling the house-made shrubs at a restaurant in California. They are as colorful and refreshing as summer drinks should be. —Gina Nistico, Denver, Colorado
Recipe Creator

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