I am big fan of drinking vinegars. Suja makes several yummy varieties, but they aren’t cheap. Apple cider vinegar and some fresh fruit is a much better deal. Hence the shrub. I found this recipe on Stir and Strain, with no need for tinkering. This makes a refreshing summer drink when topped off with bubbly water. You can also make this more ‘adult’ with a splash of vodka or perhaps, gin? And, those in the know, know that vinegar, the pickling agent, is a boon for digestive health. To your health!
1 cup whole blackberries, rinsed
3/4 cup sugar
3/4 cup apple cider vinegar
1. Combine blackberries and sugar in a bowl. Use a fork to gently break up the berries. Cover, and let sit 8 hours or overnight. Stir the mixture occasionally to ensure the sugar is dissolving.
2. Strain the mixture through a fine sieve into a sealable glass jar. Add the vinegar and shake well. Store the container in the refrigerator. This makes about 2 cups of syrup.
- Let sit in refrigerator for a few days to let flavors meld and for vinegar tang to subside. I drank mine right away as I like the vinegar-y taste.
- This is rich and syrupy, so use it as a concentrate. I use about 1/4 cup to 8-10 ounces of bubbly water.