I am going to write up this post as quick as I can: getting it done is one of many things on my ever-growing to-do list for today. Why the rush? Well, my friends, Hurricane Irene is on her way. While I am certainly hoping for the best, if the dire predictions we’re seeing in the media come to pass, it’s not going to be pretty. I live 90 miles North of NYC: we’ll most likely lose power, and it might be a little while before we get it back.

My friend Jessica, who also happens to live here in the Hudson Valley, put together this great list of Hurricane Readiness Tips. Please have a look if you’re in the path of this storm…there’s still a small window of time left to prepare.

Once I make sure everything on that list is done, and all my other goals for today are met (including making sure my chickens and beehive are as secure as possible), you can bet I am going to be relaxing attempting to relax with a cocktail. I am not a big drinker but something tells me the anxiety I am currently feeling is only going to mount by tonight. This Raspberry Shrub, made with homemade raspberry vinegar, has been a favorite discovery this summer: I think I’ll be clutching the Prosecco version pretty tight later today and possibly in the days ahead, as well.

Back in July, I used fresh raspberries to make a raspberry vinegar.

To do this, you just take 2 cups of fresh raspberries and put them in a 1 pint glass jar. Then pour white vinegar into the jar, completely covering the raspberries. Cover the jar with layer of plastic wrap before screwing on the lid (the vinegar can eat away at the metal lid otherwise), then let this hang out in a cool, dark place for about 2 weeks.

If you want to make a larger amount of raspberry vinegar, use more jars and the amount of raspberries and vinegar needed to fill them.

At the end of two weeks, pour the raspberries and vinegar through a fine mesh strainer over a bowl. Using a wooden spoon, carefully push on the raspberries to dispel all the liquid (don’t push so hard that you end up with pureed raspberry in your vinegar, though), then compost or discard the raspberries.

Stored in a clean glass jar (I ended up with 1 cup total), your raspberry vinegar will keep for a very long time. Store it in your pantry with the rest of your vinegars…no need for refrigeration. Such an easy process, right? So go snatch up some berries before the season’s over (how about before the hurricane comes if you’re on the East Coast!) and make some :)

Raspberry vinegar can be used in homemade salad dressings and marinades, but, as I happily learned from Bon Appetit, you can also use it to make Raspberry Shrub.

What’s a shrub, you ask? Here we are not talking plants, we’re talking about a beverage that’s sweet and fruity with a vinegar component. The word shrub is derived from the Arabic word “sharab“, which I’ve seen translated both as “syrup” and as “drink”. Shrubs have been enjoyed throughout history: they were a very popular refresher in American colonial times, in fact.

Research tells me that this isn’t a traditional shrub recipe (I’ve included links at the end of the post to “real” shrubs, if you’re interested). But it’s easy and unexpectedly delicious, so I hope you have a chance to try it some time…preferably not during a hurricane.

Recipe for Raspberry Shrub

Ingredients:

*sparkling water or Prosecco
*1 -2 tablespoons pure maple syrup
*1-2 tablespoons raspberry vinegar
* lemon slices- optional
*mint leaves- optional

Directions:

Fill 12 ounce glass halfway with ice. Add sparkling water or Prosecco. Pour in maple syrup and raspberry vinegar (start with the 1 tablespoon amounts). Stir and taste: add more maple syrup or vinegar if you like. Garnish with optional lemon slices and/or mint leaves.

adapted from Bon Appetit

More Fruit Shrub Recipes:

Black Raspberry Shrub from Food in Jars
Elderberry Shrub from The Kitchn
How to Make Shrub Syrups from Serious Eats

 

29 Comments

  1. 1

    Jayne — August 27, 2011 @ 7:03 am

    What a delicious sounding drink! I’m so glad you explained what ‘shrub’ was though!!

    • Winnie replied: — August 27th, 2011 @ 7:25 am

      Thanks Jayne…hope you’re feeling better ;)

  2. 2

    Carrie@bakeaholic mama — August 27, 2011 @ 7:06 am

    Awesome quick recipe! I would have never thought to utilize some of my berries that way. I’ll try this with the blackberries I have growing at our home. Stay safe during the hurricane… we are spending the day prepping for it. Though it will most likely just be a tropical storm when it hits New England. But I’m guessing we’ll be without power for atleast a couple days.

    • Winnie replied: — August 27th, 2011 @ 7:24 am

      I think it would be great with blackberry vinegar, as well! Stay safe in the storm :)

  3. 3

    A Canadian Foodie — August 27, 2011 @ 7:20 am

    Did the shrub taste good? It looks beautiful – would have loved to have heard if you liked it.
    :)
    Valerie

    • Winnie replied: — August 27th, 2011 @ 7:24 am

      Hey Valerie…I love it! Would not post the recipe otherwise :)

  4. 4

    A Canadian Foodie — August 27, 2011 @ 7:23 am

    PS – I should have said “would have love to have heard a taste description!” :)
    Valerie

    • Winnie replied: — August 27th, 2011 @ 7:26 am

      I did say above I thought it was delicious :)

  5. 5

    Jessica / Green Skies and Sugar Trips — August 27, 2011 @ 7:38 am

    Thanks Winnie for linking me, you are so sweet! This sounds amazing, I never knew vinegar could go ina cocktail!!! Drinks will help ease the anxiety for sure! With a cocktail like this in your hand you will be fine. Or at least think everything is fine ;-)

    • Winnie replied: — August 27th, 2011 @ 7:43 am

      yep. at least I will think everything is fine.

  6. 6

    Paula — August 27, 2011 @ 10:12 am

    This raspberry vinegar looks wonderful and so easy to make. Thank you for this informative post and for the shrub recipe. I love the glass you used to take the photo.

    Hoping that you and your family and everyone in the path of this hurricane stays safe throughout. It’s very disconcerting to realize that this is just the beginning of hurricane season and that it is starting off with such a wallop. Take good care Winnie.

    • Winnie replied: — September 6th, 2011 @ 11:16 am

      I stole…I mean borrowed…the glass from my dad. I love it, too :)

  7. 7

    Boulder Locavore — August 27, 2011 @ 1:48 pm

    This caught my eye on Twitter this morning and just spotting the photo next to mine on Liqurious. Had to come peek! I’ve heard of this but have not known exactly what it is. I love all your information and photos. I am definitely going to try it. I plan to go raspberry picking very soon so this will be on the list for what to do with them! Do you know if you could use a different vinegar to make the raspberry vinegar (like cider vinegar perhaps)?

    • Winnie replied: — September 6th, 2011 @ 11:15 am

      Thank you! I do think you could use cider vinegar, but white vinegar was recommended in every recipe I looked at…

  8. 8

    Jen @ My Kitchen Addiction — August 27, 2011 @ 7:14 pm

    Ooh, this sounds lovely! I had no idea what a shrub was, but I am sold. Sounds like my kind of drink. :)

    • Winnie replied: — September 6th, 2011 @ 11:16 am

      It’s a bit unusual but really tasty Jen!

  9. 9

    Tres Delicious — August 28, 2011 @ 12:17 am

    With this process, we don’t need to put chemicals just to get at nicely prepared preserves like this.

  10. 10

    Nutmeg Nanny — August 28, 2011 @ 8:27 am

    Yum! I could definitely drink a couple of these :)

    • Winnie replied: — September 6th, 2011 @ 11:18 am

      Funny story (well not so funny)…I got a little tipsy from mine then dropped my camera. Thank goodness for the lens filter – I smashed it but thankfully not the lens :)

  11. 11

    LiztheChef — August 28, 2011 @ 11:44 am

    Thanks for the info – I had thought “shrub” was a British term. Boy, I love the vinegar recipe too!

    • Winnie replied: — September 6th, 2011 @ 11:18 am

      Thanks Liz! I am planning to use the vinegar in salad dressings and marinades, too ;)

  12. 12

    France @ Beyond The Peel — August 29, 2011 @ 12:42 pm

    That sounds delicious. I don’t have many raspberries, but the blackberries are coming in full force. So simple and a great reminder on how to use up some of the extra fruit we have kicking around. Speaking of which…wild plumes might just see a vinegar bath!

    • Winnie replied: — September 6th, 2011 @ 11:19 am

      Yum…blackberry and wild plum vinegars sound amazing!

  13. 13

    Lessons Learned from a Bountiful Summer | Seattle Seedling — October 11, 2011 @ 11:06 pm

    [...] Raspberry vinegar is a good thing. The only problem was that I discovered that at the end of the season. And raspberry shrub is totally happening this fall. [...]

  14. 14

    Food Geek Friday: Raspberry Shrub « Organizing with a Side of Fabulous – The Blog — December 30, 2011 @ 9:09 am

    [...] adapted from Healthy Green Kitchen [...]

  15. 15

    Raspberry vinagar | Fotogreen — April 22, 2012 @ 9:46 am

    [...] Raspberry Vinegar + Raspberry Shrub | Healthy Green KitchenAug 27, 2011 … Raspberry vinegar can be used in homemade salad dressings and marinades, but, as I happily learned from Bon Appetit, you can also use it to … [...]

  16. 16

    Blueberry Cinnamon Shrub | Healthy Green Kitchen — May 8, 2013 @ 8:35 am

    [...] Strawberry Rhubarb Shrub from A Thought For Food Cucumber Mint Shrub from Food Republic Raspberry Shrub from Healthy Green Kitchen [...]

  17. 17

    Nutmeg Nanny » Bourbon and Grapefruit Shrub {Liber and Co. Giveaway} — June 28, 2013 @ 12:21 am

    [...] made from home. In fact there was a great post by Winnie of Healthy Green Kitchen were she makes a raspberry shrub and a blueberry cinnamon shrub. You should check it out because they both look [...]

  18. 18

    1bestcareof — August 15, 2013 @ 4:43 pm

    I like raspberry very much