*Most shrub recipes are a 1:1:1 ratio (fruit, sugar, vinegar). However, I tend to use a little less sugar and it turns out great. You can experiment and see what you like.
In a large bowl, combine raspberries and raw cane sugar.
Muddle the mixture thoroughly, ensuring the sugar is well mixed and raspberries are crushed.
Transfer the muddled mixture to a large airtight glass container.
Add the fresh thyme sprigs and pour in the raw unpasteurized apple cider vinegar.
Seal the container and let the mixture ferment at room temperature for 2-4 days, releasing any gas as needed.
Strain the shrub through a cheesecloth, extracting all the syrup.
Transfer the raspberry thyme shrub syrup to clean jars or bottles for storage.
Keep the shrub refrigerated; it should remain flavorful for 2-4 months.
TO SERVE:
- Pour a few ounces of the melon mint shrub into a glass.
- Mix with sparkling water to your liking, aiming for about 1 part shrub to 4 parts sparkling water.
- Add ice, stir gently, and enjoy the juicy and minty combination!
Ingredients
Directions
In a large bowl, combine raspberries and raw cane sugar.
Muddle the mixture thoroughly, ensuring the sugar is well mixed and raspberries are crushed.
Transfer the muddled mixture to a large airtight glass container.
Add the fresh thyme sprigs and pour in the raw unpasteurized apple cider vinegar.
Seal the container and let the mixture ferment at room temperature for 2-4 days, releasing any gas as needed.
Strain the shrub through a cheesecloth, extracting all the syrup.
Transfer the raspberry thyme shrub syrup to clean jars or bottles for storage.
Keep the shrub refrigerated; it should remain flavorful for 2-4 months.