Fermented Raspberry Shrub

  • Serves

    makes 12 Cups


This berry-infused syrup made with vinegar adds a balancing zing to all kinds of drinks, most famously the Roffignac, a sweet-tart cocktail named for New Orleans' last French mayor. Allowing it to ferment (as opposed to cooking it on the stovetop and using it immediately) makes it even tangier.


  • 4 cups champagne vinegar
  • 4 cups raspberries
  • 4 cups sugar


Step 1

Stir champagne vinegar, raspberries, and sugar with 4 cups water in a sterilized jar. Cover; store in a cool place for 1 month; strain.

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