Raspberry vinegar cordial ‘shrub’


  • 300g fresh or frozen raspberries
  • 500ml (2 cups) good-quality white wine vinegar
  • 200g white granulated sugar


Mix a splash of this cordial concentrate with mineral water for a summer refresher, or use as a base for a 'shrub' drink or fruit punch, adding slices of apple, orange and fresh berries.

The acidity diminishes over time, so make and store the cordial for several weeks before using.


Steep the raspberries in the vinegar in a non-metallic bowl or jug for several days.
Strain the mixture through a muslin-lined sieve, and allow to drain for an hour or so, taking care not to apply pressure to the fruit.
Discard the fruit and transfer the liquid to a small saucepan. Add the sugar and stir gently over low heat for 10 minutes or until the sugar dissolves. Skim or strain the liquid through a fine sieve and allow to cool.
Pour the cordial into a sterilised airtight bottle or jar and store in a cool, dark place for up to 12 months.
Add 1 or 2 tablespoons to a glass of iced water or soda and garnish with mint. Very refreshing!

This recipe appeared in the post A cordial invitation on February 28, 2013.

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