Blackberry Shrub Recipe
Blackberry Shrub Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Making shrubs is a creative way to use up extra fruit all the way through Labor Day. We were inspired by sampling the house-made shrubs at the award-winning SHED in Healdsburg, California (healdsburgshed.com). They are as colorful and refreshing as a summer drink should be.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min + chilling

Ingredients

  • 1-1/2 cups fresh or frozen blackberries, crushed
  • 1 cinnamon stick (about 3 inches)
  • 1 cup cider vinegar
  • 1-1/2 cups sugar
  • 1/2 cup water

Directions

Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week.
Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit.
Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. To use: Add 1-2 tablespoons to a glass of ice. If desired, add 1-2 ounces liquor of choice; top with club soda. Yield: 2 cups.

Cherry-Lime Shrub: Substitute fresh pitted dark cherries for blackberries and 1 strip lime peel for cinnamon stick.
Peach-RosemaryShrub: Substitute chopped peeled fresh peaches for blackberries and a 2-in. sprig of rosemary for the cinnamon stick.
Blueberry-Lemon Shrub: Substitute fresh blueberries for blackberries and a 1 strip lemon peel for the cinnamon stick.
Strawberry-Basil: Substitute chopped fresh strawberries for blackberries and 4 large basil leaves for the cinnamon stick.
Originally published as Blackberry Shrub in Modern Comfort 2016, p69

Nutritional Facts

2 tablespoons blackberry shrub syrup: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 20g carbohydrate (20g sugars, 1g fiber), 0 protein.

  • 1-1/2 cups fresh or frozen blackberries, crushed
  • 1 cinnamon stick (about 3 inches)
  • 1 cup cider vinegar
  • 1-1/2 cups sugar
  • 1/2 cup water
  1. Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week.
  2. Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit.
  3. Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. To use: Add 1-2 tablespoons to a glass of ice. If desired, add 1-2 ounces liquor of choice; top with club soda. Yield: 2 cups.

Cherry-Lime Shrub: Substitute fresh pitted dark cherries for blackberries and 1 strip lime peel for cinnamon stick.
Peach-RosemaryShrub: Substitute chopped peeled fresh peaches for blackberries and a 2-in. sprig of rosemary for the cinnamon stick.
Blueberry-Lemon Shrub: Substitute fresh blueberries for blackberries and a 1 strip lemon peel for the cinnamon stick.
Strawberry-Basil: Substitute chopped fresh strawberries for blackberries and 4 large basil leaves for the cinnamon stick.
Originally published as Blackberry Shrub in Modern Comfort 2016, p69

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