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Raspberry Shrub

A preserved raspberry beverage made by steeping berries in vinegar, sweetening, boiling, and bottling.

From an old cookbook · modernised transcription
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Raspberry Shrub

Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Raspberry Shrub

Ingredients

Directions

Macerate

  1. Place raspberries in a stone jar and cover with cider vinegar.

  2. Let stand overnight.

Make the shrub

  1. Strain the mixture the next morning.

  2. For every pint of juice, add ½ cup of sugar.

  3. Boil for 10 minutes.

  4. Bottle while hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cider + sugartop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red raspberries
Provide the main fruit flavor and natural color for the shrub.
Cider vinegar
Extracts fruit flavor and adds the sharp acidity that defines a shrub.
Sugar
Balances the vinegar's tartness and adds sweetness to the finished syrup.

The step that matters

Boil for 10 minutes. Boiling the sugar and juice dissolves the sugar fully and gives the syrup body, while also helping to keep the finished shrub stable once bottled.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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