Sparkling Blackberry Shrub
Thomas J. Story
Inspired by a version at Gjelina restaurant in Venice, California, this tart, refreshing drink created by L.A. lifestyle blogger Jenni Kayne is the perfect complement to a warm spring day. The syrup base keeps up to a month, so you can prepare it in well in advance of the party. Depending on what’s available, Kayne sometimes swaps blackberries for raspberries or peaches, but the former is her favorite. She prefers a natural sweetener like coconut sugar; you can also use granulated.
How to Make It
Make Syrup
1
In a medium bowl, mash blackberries with sugar, using a fork. Let sit about 15 minutes for fruit to get juicy.
2
Stir in vinegar. Cover and chill, covered, 3 to 5 days for flavors to meld. Strain syrup and transfer to a jar.
Make Shrub
3
For each serving, pour 1 oz. syrup into an ice-filled glass. Add 5 oz. sparkling water and stir to combine. Or combine all of shrub and sparkling water in a large, ice-filled pitcher. Top glasses with blackberries and add an herb or flower sprig.
* Find coconut sugar at well-stocked grocery stores. Kayne prefers a raw vinegar such as Bragg.
MAKE AHEAD: The shrub syrup, chilled airtight, up to 1 month.
Ingredients
Blackberry Shrub Syrup
1 cup blackberries
1 cup coconut sugar*
1 cup apple cider vinegar*
Sparkling Shrub
Blackberry shrub syrup (1 oz. per serving; or use all of it to serve 12)
Chilled sparkling water or club soda (5 oz. per serving; or 60 oz. to serve 12)
Blackberries and sprigs of herbs or edible flowers, such as mint, lemon verbena, salvia, or feverfew
Directions
Make Syrup
1
In a medium bowl, mash blackberries with sugar, using a fork. Let sit about 15 minutes for fruit to get juicy.
2
Stir in vinegar. Cover and chill, covered, 3 to 5 days for flavors to meld. Strain syrup and transfer to a jar.
Make Shrub
3
For each serving, pour 1 oz. syrup into an ice-filled glass. Add 5 oz. sparkling water and stir to combine. Or combine all of shrub and sparkling water in a large, ice-filled pitcher. Top glasses with blackberries and add an herb or flower sprig.
* Find coconut sugar at well-stocked grocery stores. Kayne prefers a raw vinegar such as Bragg.
MAKE AHEAD: The shrub syrup, chilled airtight, up to 1 month.
