Summer Recipes: Raspberry Shrub

Storrowton Garden Raspberries
Storrowton Garden Raspberries

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.


Raspberry Shrub



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.


What historical recipes are you cooking in your kitchen? Share a photo with us using the hashtag #StorrowtonSnacks on Instagram or Facebook.

Celebrate Maple Month with Rice Snow

Sugaring Season in Massachusetts is in full swing! Storrowton Village Museum celebrates all things maple with our Maple Harvest Day, held every March. The Gilbert Farmhouse turns into a sugarhouse for the day, hearth cooking demos feature maple recipes and the West Springfield Lions Club hosts a pancake breakfast to benefit our educational programs.


Maple Rice Snow
Maple Rice Snow is a sweet and simple recipe.


Love maple, too? Make some Maple Rice Snow, a recipe that dates back to 1878 and featured in our Maple Harvest Sampler cookbook.


2 cups maple syrup
1 cup whipped cream
2 tsp cornstarch
1 tsp grated nutmeg
4 cups cooked rice


Instructions: Put syrup in a saucepan and bring to a boil. Add cornstarch. When mixture thickens, let cool. Combine mixture with cooked rice and beat well. Put in a glass dish and chill. Top with whipped cream and grate nutmeg on top. For a creamier texture, use short-grained rice.


What historical recipes are you cooking in your kitchen? Share a photo with us using the hashtag #StorrowtonSnacks on Instagram or Facebook.