Blackberry Shrub

I am a vinegar lover, but if you’re not, this might not be the drink for you. Both my dad and Selim were not fans, thinking it was too sharp. But I found it refreshing and a delicious summer drink! While you do need to start making it about a full week in advance, it actually works really well for a party, because there is essentially nothing to do the day of except for assembling the drink! It is safe and drinkable the day you make the syrup, but is much better if you let it sit. This assembly is non-alcoholic, but you could certain add some liquor in there too. We served this at H’s birthday party, who somehow is now 2!


Blackberry Shrub

(Adapted from Bon Appetit magainze, June/July 2021)
  • 12oz blackberries
  • 1 1/2 cups granulated sugar
  • 1 cup champagne vinegar
  • Club soda or seltzer
  • Fresh mint
  1. Mash the blackberries with a fork and stir to combine them with the sugar. Leave this in a sealed glass container (big jar or glass bowl with a lid) for a day, shaking it up occasionally. [Do this a minimum of 8 days prior to serving.]
  2. Strain the berry mixture through a cheesecloth into a bowl, squeezing as much liquid out as possible. Discard the remaining fruit. Scrape any excess sugar/juice from the first bowl into the second with the strained syrup.
  3. Add the vinegar to the syrup and stir to combine. You can adjust by adding more sugar at this point if needed, but keep in mind that the sharpness of the vinegar will mellow over time.
  4. Pour this liquid into a jar and keep covered and refrigerated for a minimum of a week.
  5. To serve, pour 2 tbsp (or more if you like!) of the syrup into a lowball glass ice in it. Fill the glass with club soda/seltzer. Stir to combine. Garnish with fresh mint and/or additional berries.
Serving Size: Makes 20-30 drinks

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