Raw raspberry shrub
By Miriam Nice
A cordial-like drink made from fruit, vinegar and sugar with sweet and sharp notes – an elegant mocktail to share with friends
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Prep:10 mins
plus overnight chilling - Serves 6
- Easy
Nutrition per serving
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kcal 42
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fat 0g
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saturates 0g
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carbs 8g
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sugars 8g
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fibre 2g
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protein 1g
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salt 0g
Ingredients
- 300g raspberries
- 50g raw honey (see tip)
- 75ml raw apple cider vinegar (see tip)
- ½ small pack mint, leaves only
- 750ml bottle sparkling water
- ice
Tip
Why choose raw?I’ve used all raw ingredients, as they have a fuller flavour than commercial versions. They also retain their natural enzymes, which are mostly destroyed during pasteurisation. These enzymes can have a beneficial effect on digestion – however, these recipes would be just as delicious with your favourite honey or a standard cider vinegar. We used Hill Top Honey, available from hilltop-honey.com and ocado.com. The raw cider vinegar we used, by Raw Health, is available from Amazon, Ocado or planetorganic.com.
Method
Put half the raspberries in a large bowl and lightly crush some of them with a muddler or a potato masher. Pour over the honey, stir well, cover and leave in the fridge overnight.
The following day, stir in the vinegar, then tip the mixture into a sieve over a large jug and press through using the back of a spoon.
Add the remaining raspberries, the mint leaves, sparkling water and ice. Stir gently to combine, then serve.
