At Plymouth Plantation last year we picked up a small but rather pricey bottle of Raspberry Shrub. The label stated that when mixed with water it makes a satisfying fruit drink. It was okay. The girls liked it. But it didn't bring the house down.Now fast forward a few months to when I found an old cookbook from 1973, The Encyclopedia of Home Cooking. And inside, in the beverage section is the recipe for Raspberry Shrub. Having raspberries in the freezer, I figured, why not give it a try.
Here are the basic instructions:
1. Rinse 4 quarts of red of black raspberries. We used wild hedgerow black berries that grow in our yard.
2. Crush with 1 quart of cider vinegar.
3. Cover and refrigerate for 48 hours.
4. Strain the mashed berries through a jelly bag, collecting the juice in a sauce pot.
5. Set over medium heat and add 6 cups of sugar. Cook until the sugar dissolves. Skim to remove foam.
6. Store in sterile quart jars, in a cool place.
Until yesterday, I had our stash in the back of the refrigerator. Then I thought about mixing it with some seltzer. And the results are unbelievable. This is a must do, easy recipe that has a wonderful result.
Enjoy!
1 comment:
Sounds great, we'll have to give it a try when the raspberries come into season here, which I hope is sooner rather than later!
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