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5.0/5 rating 1 vote

Raspberry Shrub (Drinking Vinegar)

  • Ready in:
  • 48 hrs to macerate and then 30 mins to make and bottle
  • Complexity:
  • medium


  • 2 kg fresh raspberries (frozen will do)
  • 1.4 litres white wine vinegar
  • 1 kg granulated sugar
  • Method

    Place the raspberries in a plastic or china bowl and pour over the vinegar. Mash them together. You can use a liquidiser or stick blender.

    Cover the bowl with cling film and place in the fridge for 48hrs. Give the mixture a stir from time to time.

    Strain the fruit and vinegar through a piece of scalded muslin into a suitable pan, squeezing to extract all of the liquid.

    Add the sugar to the liquid in the pan.

    Over a low heat stir until the sugar is dissolved and then boil for 2 minutes.

    Cool and bottle making sure the bottles have been sterilised.

    Store in the fridge. It should keep for at least 6 months.

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