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Contents
- 1 Introduction
- 2 Step 1: Buy or pick fresh raspberries.
- 3 Step 2: Add sugar to the raspberries, following the ratio listed below.
- 4 Step 3: Let the mixture sit overnight, covered in the refrigerator, so that the sugar can dissolve and the juices can come out of the berries.
- 5 Step 4: Pour off this liquid into a separate bowl and return it to your blender.
- 6 Step 5: Strain the juice through a fine-mesh sieve into another bowl or pot for storage and serve later as needed.
- 7 Step 6: Store your raspberry shrub in a jar with an airtight lid in the refrigerator for up to three months.
- 8 Conclusion
Introduction
In this step-by-step guide, we’ll walk you through the process of making your own raspberry shrub for cocktails. It’s not hard to do, and it will give you fresh flavor and a unique drink that no one else can replicate! We’ll also discuss how long your homemade shrub will last in the fridge once it’s made and how to store it properly so that its shelf life doesn’t expire too soon. Ready? Let’s get started!
Step 1: Buy or pick fresh raspberries.
- Buy fresh raspberries.
- Pick fresh raspberries.
- Buy frozen raspberries.
- Pick frozen raspberries and freeze them yourself, if you have a food dehydrator and/or are feeling ambitious! This can be done as a separate step from buying or picking the berries (see below). If you don’t have either of these tools at your disposal, it’s fine–just skip this step entirely; there will still be plenty of work for you to do later on in the process!
Step 2: Add sugar to the raspberries, following the ratio listed below.
Now it’s time to add sugar. Before you do, make sure you have a scale that measures grams and milliliters (or ounces). This will ensure accuracy and consistency in your recipe!
Measure out your sugar using the measurements above. If using granulated white sugar, use 1 cup for every 3 cups of berries; if using powdered sugar (or confectioners’), use 1 cup for every 4 cups of berries.*
Add this to your mixture of raspberries and watery pulp from step one, stirring well until completely dissolved. Cover with plastic wrap or another lid and let sit at room temperature overnight.*
Step 3: Let the mixture sit overnight, covered in the refrigerator, so that the sugar can dissolve and the juices can come out of the berries.
This will give you a nice thick syrup and make it easier for you to strain out all of those seeds when it comes time for Step 4.
Step 4: Pour off this liquid into a separate bowl and return it to your blender.
This will help emulsify any leftover seeds that might be floating around in there, which would otherwise make your shrub taste gritty or sandy.
You can use whatever type of sugar you prefer–white granulated sugar is fine, but brown sugars like Demerara or Muscovado also add a nice depth of flavor as well as an appealing color (if you don’t want your shrub too dark).
Step 5: Strain the juice through a fine-mesh sieve into another bowl or pot for storage and serve later as needed.
Now, strain the juice through a fine-mesh sieve into another bowl or pot for storage. Store in the refrigerator and use as needed; it will keep for up to 3 months.
Step 6: Store your raspberry shrub in a jar with an airtight lid in the refrigerator for up to three months.
Conclusion
And that’s it! You have now learned how to make your own raspberry shrub, and you can use it as a substitute for sugar in drinks or even on top of desserts.
