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Raspberry Shrub

A fermented raspberry vinegar syrup mixed with sugar, boiled, and served diluted with ice water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Raspberry Shrub

Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Shrub

Ingredients

Directions

Prepare the juice

  1. Place raspberries in an earthen bowl and cover them with vinegar.

  2. Let the mixture stand overnight.

  3. Scald the mixture.

  4. Strain the mixture.

Make the shrub

  1. Add 2 cups of sugar for each 2 cups of juice.

  2. Bring the mixture to a boil.

  3. Skim off any foam.

  4. Bottle the shrub.

Serve

  1. Mix equal parts of shrub and ice water to serve.

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

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

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

What each ingredient does

Raspberries
Provide the main fruit flavour and colour of the shrub.
Vinegar
Extracts the fruit flavour and gives the shrub its sharp acidity.
Sugar
Balances the acidity of the vinegar and adds sweetness.

The step that matters

Skim off any foam. Foam forms as the mixture heats and can carry impurities and cloudiness into the bottled shrub. Removing it keeps the syrup clear and clean-tasting.

“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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