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A few weeks back I tried the viral drink trend, healthy coke. Quite basically balsamic vinegar with seltzer. And, well, much to my expectation, it was nothing like coke. But something grand came out of it! A suggestion from one of my friends to try something called a SHRUB!
No, not a scrub. “A scrub is a guy who thinks he’s fly, he’s also known as a busta'” See TLC for more about said scrub.
But back to business! A shrub is a delightfully sweet, tart, and fizzy drink that celebrates the fruit of the season. It’s perfect for summer (it belongs with these other all stars)! And for you vinegar-craving folks out there, it infuses a pungent, acidic flavor.
I’ve made this a few times now with different fruits. Raspberry, mango-ginger, and strawberry. And let me tell you, I plan to play with more fruits and flavs as my shrubbery exploration continues! I encourage you to do so too! You can add spices or herbs to your fruits for an added dose of flavor.
You can make this drink with regular sugar, and even add more if you like things sweeter. But I prefer using coconut sugar for its lower glycemic index (this is my favorite brand to get)– and its depth of flavor! It is kinda like brown sugar — molassesy. When using coconut sugar, the base will look kinda brownish. But it will maintain it’s color still. And the flavor will carry through 100! If you use regular sugar, you will have a more vibrant color though. So depending on what you’re prioritizing, you may want to switch it up.
Most recipes call for a 1:1:1 ratio of fruit to sugar to vinegar, but I think it really depends on the sweetness of your fruit as well as your personal taste. Plus, it’s always easier to add more of an ingredient! For the vinegar component, you could test out different types of vinegar which will change up the flavor a bit. I chose ACV because of it’s gut-serving benefits. Also, it just tastes good in this. So even if it’s not helping my tum, it’s helping my tastebuds!
All in all, shrubs are a new fav. A little sweet, a little tart. Kinda kombucha-ish, but without the tea component. It’s the closest comparison I can make.
Shrub (aka fruity vinegar drink!)
Ingredients
- ½ cup raspberry (I've also tried this with strawberry and mango + ginger)
- ¼ cup coconut sugar
- ¼ cup apple cider vinegar
Instructions
- Cover the raspberries with coconut sugar and mix well.
- Cover and place in the refrigerator overnight. After 8-12 hours, stir the mixture and place back in the fridge. Do this a few more times over the course of 2 days, covering the mixture up after each stir session.
- After 48 hours, strain or blend the fruit to make a smooth fruity mixture.
- Add the apple cider vinegar, stir and use right away or place in glass jar for storing in the fridge.
- To serve, place a 1:2 ratio or 1:3 ratio of shrub base to cold, unflavored seltzer (depending on your preference of the shrub flavor's strength). You can serve this with ice, but it may dilute it quite a bit. I prefer serving it with frozen raspberries to keep it cold and fun!
