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
Yield: About 2 cups
Prep Time: 10 minutes, plus macerating time
Cook Time: N/A
Total Time: 10 minutes, plus macerating time
2 cups raspberries (about 10 ounces)
1 cup sugar
8 sprigs thyme
1 cup apple cider vinegar
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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