RECIPE: Ginger Raspberry Shrub



Using an old preserving method, shrubs rely on the tangy, distinctive bit of vinegar to preserve ripe seasonal fruit. To serve, top with sparkling water or prosecco for a thirst-quenching, beautiful summer cocktail. Recipe creator Vanessa Seder’s other shrubs and summer drinks appear in her cookbook Eat Cool: Good Food for Hot Days.  

Makes 2 1/4 cups shrub concentrate


1/3 cup chopped, peeled fresh ginger

1 cup fresh hulled strawberries, plus more for garnish

1 1/4 cups white balsamic vinegar

1 cup sugar


Place the ginger, strawberries, and ¼ cup water in a blender and blend until smooth, about 1 minute. Set aside. 

Combine the vinegar and sugar in a small saucepan and bring to a boil over high heat, stirring occasionally.

Pour the strawberry-ginger mixture into the vinegar and stir to combine. Strain the mixture through a fine-mesh strainer over a measuring cup. Transfer to a clean bottle or jar. Refrigerate until cold, about 45 minutes to 1 hour. 

To serve, pour a little of the shrub into a glass with ice and top with sparkling water, filtered water, and/or vodka. Garnish with fresh strawberries and candied ginger, if desired. Store the shrub in the refrigerator for up to 1 month.


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