Blackberry Shrub Recipe (5-Ingredients!)

This blackberry shrub recipe requires just a few simple ingredients to come together. It's a fruity, tangy, and refreshing drink that's wonderful mixed with seltzer or alcohol. If you've never made a shrub, this recipe is for you!

Shrubs are one of my favorite summer drinks! They're tart, sweet, and so addicting. If you're looking to throw a little summer soirée or have folks over for a cocktail hour, a homemade shrub is the perfect make-ahead option!

A shrub, also called a "drinking vinegar," is a non-alcoholic drink made with a combination of fruit, sugar, and vinegar. Interested in learning more about the process? Keep reading!

Recipe Testing Process

There are several different ways to prepare a shrub, and they all yield slightly distinct results. I tested the two main methods and ultimately developed a hybrid of the two for a richer, fuller flavor to balance out the acidity of the vinegar.

Note: Regardless of the preparation, most recipes use a 1:1:1 ratio of fruit: sugar: vinegar, allowing the best balance of flavor, consistency, and proper preservation.

Test 1 - Cold-Process (No-Cook)

The cold-process method is arguably the easiest way to make a shrub, but it does take the longest. Here, you mix the fruit with sugar and allow it to macerate in the fridge for a couple of days before straining and adding the vinegar. Let the syrup sit for several days to a week before using.

Results: Proponents say this yields the freshest fruit flavor, but it took a long time!

Test 2 - Cooked Method

Here, I cooked the fruit and sugar with water to create a sort of "fruit simple syrup," then strained and mixed it with the vinegar. I chilled it in the fridge for a full day before serving.

Results: While this method was faster, I found it had a harsher vinegar profile.

Test 3 - My Hybrid Cooked/Refrigerator Method

I combined the two processes to yield a more robust fruit flavor that balanced the vinegar nicely. The biggest change? I didn't strain the fruit until the mixture had sat in the fridge for 3 days. This helped mellow out the vinegar flavor nicely!

Results: The blackberry shrub syrup was tart but well balanced by the sweet, fruity berries.

Note: There are slight variations where the fruit and sugar sit at room temperature (instead of chilling in the fridge). I avoided this variation because it does require a bit more precaution for optimal preservation!

For more delightful summer recipes, try my connecticut lobster rolls, burrata bruschetta, or shrikhand recipe.

Ingredient Notes

• Fresh blackberries: For this recipe, I recommend using fresh fruit. You can use frozen fruit in a shrub, but I haven't tried this, so I'm not sure how it would affect the ratio! For the perfect balance of flavor, look for ripe but not overripe blackberries.
• Sugar: All you need is regular cane sugar or granulated sugar. Once you've tried the recipe, feel free to play around with other sweeteners like brown sugar or honey.
• Ginger (optional): I like adding freshly grated ginger for a bit more complexity.
• Apple Cider Vinegar: I like the fruitiness of ACV here, as it's not too harsh or sweet. I find regular white vinegar a bit too strong for my taste!

For a full list of ingredients and their quantities, refer to the recipe card.

How to Make This Recipe

Step 1: If using ginger, grate or mash it in a mortar and pestle.

Step 2: In a medium sauce pot, add sugar, water, blackberries, and ginger (if using).

Step 3: Set over medium heat, and cook, stirring occasionally, until the blackberries begin to break down.

Step 4: Once the blackberries begin to break down, you should be able to mash them quite easily with a wooden spoon, and the syrup should turn a deep purple hue.

Step 5: Remove from the heat, and strain mixture through a fine-mesh strainer. Mash the blackberries fully with the back of a wooden spoon, then mix the solids back into the liquid. Cover and seal the bowl, and store in the fridge for 3 days before using.

TIP: This step might seem silly, but breaking the blackberries down fully allows the syrup to infuse better in the fridge.

Step 6: Strain the mixture again (this time, discard the solids), and transfer to a large, clean mason jar. Seal and store in the fridge for up to 2 months.

Recipe FAQs