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.
Fermented Raspberry Shrub
This berry-infused syrup made with vinegar adds a balancing zing to all kinds of drinks, allowing it to ferment makes it even tangier.
Yield: makes 12 Cups
Ingredients
- 4 cups champagne vinegar
- 4 cups raspberries
- 4 cups sugar
Instructions
- Stir champagne vinegar, raspberries, and sugar with 4 cups water in a sterilized jar. Cover; store in a cool place for 1 month; strain.
