Raspberry Mint Shrub

Shrub is an excellent concentrate of flavor that has been re-popularized in recent years, dating back to the 1600s. Quite the trendy menu item, this tasty cocktail is great with your favorite alcohol or plain soda water and ice.

Sweet sour raspberries and fragrant mint combine wonderfully in this super aromatic and flavour packed shrub. Rich, fresh and full bodied – an English summer garden in a glass and a drink for all occasions.


  • 16 ounces raspberries
  • 16 ounces granulated sugar
  • 16 ounces apple cider vinegar
  • 1 bunch of mint


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 mint
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.