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Azalea. Bougainvillea. Oleander. Honeysuckle. Hydrangea. Bramble. Rose. A short list of shrubs that I will not be covering in this article. Instead, I am going to describe a shrub you might be unfamiliar with. Tart and refreshing, a shrub is mixture of fruit and vinegar that can be enjoyed in a cocktail or with sparkling soda water. The origin of these drinking vinegars dates back to the Roman Era where acetified wine diluted with water was consumed as an everyday thirst quencher.* Shrubs came to America via England during the Colonial Era. Recently, I’ve seen many recipes for shrubs sprouting up around the Internets. This Blackberry Shrub is a bold blend of blackberry syrup, balsamic vinegar and fresh rosemary. The finished shrub has the most amazing aroma and a complex flavor that gleefully dances across your palate.
PS. I’ve been drinking this shrub all week at work. I get a large soda water from a nearby restaurant (for free). Then I stir in a few ounces of the Blackberry Shrub. Homemade soda is really that easy. But I warn you. Your coworkers might become extremely jealous. Continue reading for the recipe.
Blackberry Shrub
Ingredients
- 2 3/4 cups blackberries
- 3 cups water
- 1 1/2 cups white sugar
- 3/4 cup good quality balsamic vinegar
- 3 sprigs of rosemary
Instructions
- Add blackberries, water and sugar to a medium saucepan and cook on low until the berries are soft (10 – 15 minutes). Stir occasionally with a wooden spoon, slightly mashing the berries each time you stir.
- Pour the mixture through a fine mesh basket strainer then return to the saucepan. Discard solids. Add balsamic vinegar and rosemary sprigs. Increase the heat to medium-low and bring the mixture to a slow boil.**
- Take the mixture off of the heat and carefully remove the rosemary sprigs. Let cool then transfer to a pitcher or bottle. Chill shrub in the refrigerator before using.
Notes
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Averie says
Brandon, this looks perfect!
This “PS. I’ve been drinking this shrub all week at work. I get a large soda
water from a nearby restaurant (for free). Then I stir in a few ounces
of the Blackberry Shrub. Homemade soda is really that easy.”–
That’s a recipe that’s perfect for me 🙂
eliotseats says
I wish I had known about this when I was putting up 12 quarts of blackberries! I love the use of rosemary in this as well. Thanks!
Brandon @ Kitchen Konfidence says
Thanks Elliot! It is a great blackberry use up. The shrub will last a while in the fridge (if all solids are strained out). Probably longer if you add a shot of vodka to it!
Rachel says
I have never heard of shrub, but it sounds yummy. I’ve commented and I sent some “buzz” on this recipe.
flourtrader says
I love drinks with the dark fruits-especially blackberries! It is neat how you can keep this in reserve and pour it up with soda, beats store bought any day. Yum!
Kelly says
This looks fantastic Brandon! 🙂
Cassie says
This sound so rich and decadent, love it and your photos. Buzz!
Laura @ SweetSavoryPlanet says
Homemade sodas are the best! I have heard of shrub although I haven’t seen them on the internet yet. thanks for sharing.
Fivefinickyeaters says
Interesting, I too had never heard of a shrub being anything but a plant. I do have a blackberry bush and plan on trying your recipe out next year. Any suggestions to replace the rosemary? Husband hates it.
Fillmybelly says
Nice Cocktail. The tumbler is too Impressive & Interesting. Cheers
Tasmina says
Hi can I use any other vinegar instead of balsamic? I really want to try this and I have everything but BV! Thanks 🙂
Brandon Matzek says
Sure! Try with red wine vinegar.
Tasmina says
I don’t have that but I’m going to try it with apple cider vinegar 🙂 Thanks!
Brandon Matzek says
Please let me know how it turns out!! That should be lovely.
Nikki Adair says
I’ve recently discovered shrubs and I am in love!
I think I may have botched my first batch though; can you tell me how many cups of blackberries to use? I used 3/4 cup. 🤦🏻♀️ As I was finishing up, I looked back and realized it called for (2) 3/4 cups.
Does that mean:
• 2 x 3/4 cups (1 1/2 cups)
• 2 2/4 cups
• or (hopefully) 3/4 cup?
Regardless, it smells amazing and I’m still going to use it!
Brandon Matzek says
Hi Nikki, so sorry for the confusion! I converted all my recipes to a new format recently, and I’ve been discovering a few formatting issues as a result. It should be 2 3/4 cups total. I have a feeling it should still taste pretty good with the 3/4 cup of berries, and next time try it with more. Cheers!
Nikki Adair says
(Followup)
…I just read the linked recipe that you used/adapted.
I totally should have used 2 3/4 cups. 🤦🏻♀️
Welp. Practice makes perfect; I’ll just have to make it again soon!
Thanks again!
Julie says
Please could you tell me the shelf life, as I would like to make some when fruit is in season but for gifts at Christmas. Thanks. Julie
Brandon Matzek says
Hi Julie! That should be ok. You could probably store a shrub for up to 1 year; however, if it looks bubbly, cloudy or slimy (signs it may be fermenting), discard it. Keep in mind that there will be some particles that settle to the bottom over time. This is fine – no need to worry there. Just shake it up to redistribute.