Need a 19th century drink idea for your next get-together? Try a sweet and tangy shrub that features the flavors of summer fruits, like raspberries and currants. This drink is easy to make, needing only a trio of ingredients and very little time at the stove.
Shrub drinks were also notable as temperance-friendly, as mentioned in “The American Frugal Housewife” by Lydia Marie Child in 1832:
“Raspberry shrub mixed with water is a pure, delicious drink for summer, and in a country where raspberries are abundant, it is good economy to make it answer instead of Port and Catalonia wine.”
Whether you’re adding added to seltzer or to a cocktail mix with orange liqueur and vodka on the rocks, it’s a sip-worthy beverage for those hot summer days.
1 1/2 cups fresh raspberries
1/2 cup apple cider vinegar
3/4 cup sugar
Simmer raspberries and vinegar over medium heat for 10 minutes or until berries are soft. Strain the mixture (through sieve or cheesecloth) to separate seeds and pulp from the liquid. Measure the berry liquid then add an equal amount of sugar. Stir while the mixture comes to a boil then remove from heat and skim off foam. Let syrup cool before pouring into a glass jar to keep in the fridge for a few weeks sealed for long-term storage.