Cold-Process Blackberry Shrub
 
 
Many shrub recipes call to cook the fruit in syrup which creates a jammy or baked fruit flavour. In contrast, this simple cold process preserves that bright, fresh-off-the-vine taste so you really can pretend it's summer all year-round...
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Ingredients
  • 5 cups blackberries, rinsed
  • 4 cups granulated sugar
  • 4 cups red wine vinegar
Instructions
  1. In a large mixing bowl, combine blackberries and sugar. You don't have to intentionally smush any of the berries, but the act of mixing will produce some juice which will help the sugar to coat the berries. Cover and place in the refrigerator for 24 hours.
  2. After a day, the berries and sugar will have created a jammy looking slurry. Strain the berries out of the syrup, gently pressing any excess liquid from them. Add the vinegar to the berry syrup and whisk until most of the sugar has dissolved. Pour into a clean glass bottle and place in a cool dark place (or refrigerate) for 4 weeks. After 4 weeks, the sharpness of the vinegar will have mellowed considerably and married with the flavour of the fresh fruit. Serve mixed with soda water for a refreshing sipper- also pairs excellently with rum, vodka, sherry or vermouth! Have fun!
Recipe by Port and Fin at https://portandfin.com/cold-process-blackberry-shrub/