Raspberry Shrub
Ingredients
Directions
Macerate the raspberries
Dissolve tartaric acid in water.
Pour the solution over the raspberries and let sit for 2 days.
Stir and strain the mixture.
Sweeten and bottle
Add 1.5 pounds of powdered sugar to each pint of juice and stir until dissolved.
Let it stand for 4 days, then bottle.
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
What each ingredient does
- Red raspberries
- Supply the main fruit flavor and the juice that forms the shrub base.
- Powdered sugar
- Adds sweetness and balances the sharp acidity of the drink.
- Tartaric acid
- Provides the sour, tart taste that gives the shrub its character.
The step that matters
Dissolve the sugar fully into the juice. Powdered sugar dissolves readily in liquid, but stirring until no grains remain ensures even sweetness throughout. Undissolved sugar can settle and leave the bottled drink unevenly sweet.
“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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