Raw raspberry shrub

A cordial-like drink made from fruit, vinegar and sugar with sweet and sharp notes – an elegant mocktail to share with friends

  • Prep:10 mins
    plus overnight chilling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 42
  • fat 0g
  • saturates 0g
  • carbs 8g
  • sugars 8g
  • fibre 2g
  • protein 1g
  • salt 0g


  • 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


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.


  1. 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.

  2. 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.

  3. Add the remaining raspberries, the mint leaves, sparkling water and ice. Stir gently to combine, then serve.

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