Makes: 1½ C shrub syrup
Prep and Cooking Time: 25 minutes, plus time to cool


½ lb lemons
1 C sugar
1 C water
½ lb fresh blackberries
A thumb’s worth of fresh gingerroot
1 C cider vinegar
Seltzer water
Fresh mint leaves (optional)


Zest all the lemons fully, setting aside the actual lemons aside. 

Place the zest in sauce pan, off heat, with the sugar, and rub it all together finely, to release the zest’s oils. Set aside.

Now, roughly chop the lemons and blackberries, adding to a mixing bowl as you go. Slice the gingerroot and add to the bowl. Mix to combine thoroughly and set aside.

Add the (regular) water to the sugar/zest mixture and place the saucepan on low heat. Stir until the sugar is completely dissolved.

Add the fruit and ginger as well as the vinegar and stir to combine. Increase the heat small amount and bring to a low simmer.

Let it bubble, simmering until the lemons and blackberries are slightly cooked and the mixture is thickened.

Remove from heat and strain the liquid syrup into a glass container, discarding the fruit.

Let it cool fully on the counter, then cover with a lid and refrigerate until you’re ready to drink.

Once you’re ready to use it, put a splash of the shrub syrup into a glass. Fill with seltzer water and ice and stir to combine. Adjust syrup level to taste. Garnish with a fresh mint leaf or two.

Keep the rest of the syrup in the fridge, covered. It’ll stay good for at least a few months. (You’ll know if its going bad because it’ll start to ferment, bubble and become slimy.)

Tip: Want to have a lot of this on hand? Just double the recipe.

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