Any-Berry Shrub (Fruit Drinking Vinegar)

Fruit shrub is a sweet-tart syrup made by combining ripe fruit, sugar, and vinegar. Mixed with sparkling water, it becomes one of the most refreshing nonalcoholic drinks around; stirred into gin, tequila, bourbon, or vodka, it makes a bright, balanced cocktail. The vinegar amplifies the fruit’s flavor while adding acidity that keeps the drink from tasting overly sweet.This flexible recipe works with almost any ripe berry—strawberries, raspberries, blueberries, blackberries, or a mix—and uses an easy cold-process method that lets the berries macerate with sugar before the vinegar is added. The resulting shrub keeps for months in the refrigerator, making it an excellent way to preserve peak-season fruit for summer cocktails, spritzes, and sparkling sodas long after berry season ends.Any-Berry Shrub FAQA shrub is a fruit-and-vinegar syrup—sometimes called a drinking vinegar—that balances sweetness with bright acidity. It’s commonly mixed with sparkling water or used as a cocktail ingredient.Strawberries, raspberries, blueberries, currants, and blackberries all work beautifully, either on their own or combined. You could also swap in pitted cherries or grapes in season. The better the fruit tastes, the better your shrub will be.Making it out of season? Frozen berries work well too. Thaw them overnight, then continue with the recipe as directed.What’s the best vinegar to use? Can I add other flavors?White wine vinegar and red wine vinegar produce bright, balanced shrubs that let the fruit shine. Apple cider vinegar has a stronger flavor and makes a bolder shrub, while white balsamic and rice vinegar are milder options.You can customize your shrub with fresh herbs or aromatics, if desired. After straining, add in a 2"-piece of ginger, peeled and thinly sliced; a small bunch of basil or mint leaves, clapped to release aromas; a few sprigs of fresh rosemary or thyme; or a 3"-piece of lemongrass, tough outer layers removed, smashed, and let infuse while refrigerated.When is the shrub ready to drink?While you can drink shrub immediately after adding the vinegar, don’t judge it on day one. It’ll taste quite sharp at first but become smoother and more balanced after about a week—and it’ll continue to evolve over time.For a nonalcoholic drink, stir 2 Tbsp. shrub into a glass of ice and top with club soda, seltzer, or tonic. It also pairs well with spirits like gin, tequila, vodka, or bourbon for a quick summer cocktail. Start with 1½ oz. of whichever spirit you like and adjust from there.