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.
0 servings