Raspberry-Thyme Shrub

Spike your next cocktail with vinegar

Michael Dietsch makes this summer shrub by combining raspberries and thyme, first sweetening the raspberries with sugar and allowing them to macerate before combing them with thyme-infused apple cider vinegar.

What results is a perfectly floral and tart shrub that can be topped with soda water and gin for a summer cocktail or mixed into a grassy olive oil to make a salad dressing.

To learn more, read "Shrub Hub."

Recipe adapted from Shrubs: An Old Fashioned Drink for Modern Times by Michael Dietsch

Raspberry-Thyme Shrub
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Learn to make Micahel Dietsch raspberry-thyme shrub. 
Prep Time
10
minutes
Cook Time
0
minutes
Servings
2
cups
Total time: 10 minutes
Ingredients
  • 2 cups raspberries (about 10 ounces)
  • 1 cup sugar
  • 8 sprigs thyme
  • 1 cup apple cider vinegar
Directions
  1. In a medium bowl, combine the raspberries and sugar, using your hands to crush the raspberries until completely broken down. Cover and store in the refrigerator to macerate for at least 2 hours and up to 2 days.
  2. Combine the thyme and vinegar in a small nonreactive bowl and store in a cool, dark place for at least 2 hours and up to 2 days.
  3. Using a rubber spatula, press down on the raspberry mixture through a fine-mesh sieve into a medium bowl. Discard the solids. Strain the vinegar through the same sieve. Discard the thyme.
  4. Pour the syrup and vinegar mixture into a Mason jar and store in the refrigerator for a week before serving. Serve the shrub with soda water or make a cocktail with gin and garnish with a lemon wedge.
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