A few weeks back my daughter and I were watching Kelsey Nixon on the Cooking Channel, and quickly became intrigued by a Blackberry Sipping Vinegar she prepared.
This deliciously intense drink, also known as a blackberry shrub or fruit shrub syrup, is essentially a fruit syrup, preserved with vinegar and mixed with water or alcohol to make a tangy, refreshing beverage.
After a bit of research I have learned that these drinking vinegars were popular during Colonial America as a way to capture the freshness of seasonal fruits. They seem to be back in vogue on cocktail menus when served with Vodka. Also, served to guests during a meal, these sipping vinegars will aid with digestion. If you have a friend whose dinner parties often leave your belly rumbling, you might want to consider bringing a batch of homemade fruit shrub as a hostess gift. Pretty sneaky!
Making a sipping vinegar is a multi-day process, but is rather simple and well worth the effort.
Ingredients:
- 2 cups blackberries
- 2 cups sugar
- 2 cups apple cider vinegar
Instructions:
Step 1: Mash the blackberries and sugar together in a bowl. Cover and refrigerate for 2 days, stirring occasionally.
Step 2: Add the vinegar to the macerated blackberries and refrigerate for another day.
Step 3: Press the mixture through a fine mesh strainer, discarding the solids.
Step 4: Transfer your sipping vinegar to a container and enjoy for weeks to come.
This recipe can be made with so many different fruits. I’m sure to be making cherry and cranberry varieties in the very near future.
Shrubs and sipping vinegars can be served in a variety of ways. You can serve them in small glasses to be sipped straight, but my preferred method is to put 1/4 cup of the shrub mixture into a glass and top with ice and club soda. I like to garnish with a couple of fresh berries. You can optionally add a splash or two of Vodka to the glass.
Blackberry Shrub
Ingredients
- 2 cups blackberries
- 2 cups sugar
- 2 cups apple cider vinegar
Instructions
- Mash the blackberries and sugar together in a bowl. Cover and refrigerate for 2 days, stirring occasionally.
- Add the vinegar to the macerated blackberries and refrigerate for another day.
- Press the mixture through a fine mesh strainer, discarding the solids.
- Transfer your sipping vinegar to a container and enjoy for weeks to come.
I have never heard of such a thing but it looks wonderful. I bet it would be great with strawberries also. I am going to have to give this a try.
I’d imagine if you let it sit long enough you wouldn’t need to add any vodka. the fruit and vinegar would ferment all on its own.
This is interesting story and recipe. I hadn’t realized that colonial American used vinegar in this manner. It could be used with all sorts of fruits as well as berries.
I’ve tried ingesting vinegar before to no avail… maybe I could choke this down… it does look good.
This looks delicious and I was pleasantly surprised to find out how easy it is to make. Thank you for sharing this recipe.
I wouldn’t mind trying this. 🙂
The history of the drink is interesting. We love blackberries but I don’t think anyone here would be to excited to try this drink. They like it on the sweeter side.
That is easy! This would be great to serve at summer evening parties.
This looks yummy! I think I’ve had it before and it was good!
Mmmm, this sounds really delicious and it looks great to serve at parties.
Wow, I have never heard of this before. Don’t think I could drink vinegar though.