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.

Ben Bebenroth
Source: EatingWell Magazine, July / August 2020


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

53.8 calories; proteing; carbohydrates 13.2g 4% DV; exchange other carbs 1; dietary fiberg; sugars 12.9g; fatg; saturated fatg; cholesterolmg; vitamin a iuIU; vitamin c 0.7mg 1% DV; folatemcg; calcium 3.2mg; iron 0.1mg 1% DV; magnesium 0.5mg; potassium 5.5mg; sodium 2mg; added sugar 11g.