Raspberry Shrub

A drinking-vinegar syrup of raspberries, sugar, and vinegar — tart, deep, and shelf-stable. The workhorse behind the Zero Proof highballs.

Ingredients

• Fresh Raspberries1 cup
• Sugar1 cup
• Apple Cider Vinegar1 cup

Directions

Combine 1 cup raspberries with 1 cup sugar; muddle lightly and refrigerate 24-48 hours until the sugar pulls out a syrup. Stir in 1 cup apple cider or white wine vinegar. Strain, bottle, and refrigerate.

Notes

Cold-process method keeps the fruit bright. Equal parts by weight of fruit and sugar, then equal volume vinegar. Strains to a syrup that keeps for weeks refrigerated.