Here, tangy raspberries and tarragon transform into a shrub--a sweet vinegar-based syrup that's been around since Colonial times. Mix into sparkling water for a refreshing sip. You'll make enough shrub to mix up 20 drinks. Source: EatingWell Magazine, July / August 2020

Ben Bebenroth


Ingredient Checklist


Instructions Checklist
  • Combine raspberries, sugar and tarragon in a large nonreactive pot, such as stainless steel. Let stand at room temperature, stirring occasionally, for 1 hour.

  • Cook the raspberry mixture over medium heat until starting to simmer, about 5 minutes. Add vinegar and continue cooking, stirring occasionally, until it comes to a bare simmer (do not let it boil), 3 to 5 minutes. Remove from heat. Cover with cheesecloth or a clean kitchen towel and let stand at room temperature for 24 hours.

  • Remove and discard the tarragon. Strain the mixture into an airtight container. (If desired, save the pickled berries for another use; refrigerate airtight for up to 1 week to use in salads.) Refrigerate the shrub until cold, at least 1 hour and up to 1 month.

  • To make each drink: Fill glass with ice. Add 1 1/2 tablespoons shrub and top with sparkling water. Stir once and garnish with fresh raspberries and tarragon, if desired.


To make ahead: Refrigerate shrub (Steps 1-3) for up to 1 month.

Nutrition Facts

54 calories; 2 mg sodium. 5 mg potassium; 13 g carbohydrates; 13 g sugar; 11 g added sugar;