Black Cap Raspberry Shrub
If there’s one thing that reminds me of my childhood, it’s picking black raspberries. There was an old dirt road at my grandparents cabin that I used to walk up and down looking for the berries. When the raspberries would start popping my grandma would give me a recycled Cool Whip container and I would go fill it up with as many raspberries as I could find.
It was those times that I always just really enjoyed picking and eating those berries. Grandma would always make something simple out of them whether it be a raspberry syrup to put on my pancakes or a raspberry jam if I gathered enough.
Whenever I see them now, I can’t help myself. I have to pick as many as I can get. Recently I was out hiking and found a nice little patch of dark black raspberries. I picked about a cup and a half of them. This isn’t nearly enough to make jam, so I decided I’d make something else.
I’ve been experimenting with shrubs lately. Shrubs are a combination of fruit, sugar, and vinegar that can be mixed with sparkling water or alcohol to make a refreshing cocktail.
This is a recipe for black raspberry and maple sugar shrub with red wine vinegar and it’s incredibly simple. Once it’s complete, I mix it with a little bourbon and sparkling water and make a nice refreshing cocktail for the summertime. Garnish that with a little basil from the garden and it’ll be one hell of a cocktail.
Black Cap Raspberry Shrub
(measure by weight)
6 oz Blackcap Raspberries
6 oz Maple Sugar (regular white sugar would work as well)
1/2 cup Red Wine Vinegar
Combine the sugar and berries together and mash with a fork. Let the mash sit in the fridge for 24 hours. After 24 hours add the red wine vinegar and stir. Filter through a mesh strainer and it is ready to use. Keep refrigerated for up to 3 months.
Add one ounce to your favorite sparkling water for a refreshing summer drink. Or combine one-ounce shrub, 2 ounces bourbon, and 4 ounces of sparkling water or club soda. Garnish with some fresh basil leaves.
