This was this morning’s harvest. Not bad considering we did a thorough picking yesterday, and that I use a “three in the bucket, one in my mouth” method.
Most of our raspberries end up in the freezer and are enjoyed through the fall and winter in smoothies.
Today, I decided to try something new: a raspberry shrub. Shrubs are sweetened, vinegar-based concentrates infused with fruits, herbs and/or spices. They can be used to make refreshing, non-alcoholic cocktails to enjoy in the warm, summer weather.
To make this shrub, I put 1 cup of raspberries, 1 cup of sugar (you could use honey), 1 cup of apple cider vinegar, and a strip of lime peel in a non-reactive pot. On medium-high heat, I brought the mixture to a boil. I then removed from the heat and let it sit for twenty minutes before straining into a heatproof, airtight container. I let it chill in the fridge. When it was ready, I added two tablespoons of shrub to a glass of ice and soda water. Amazing! I will definitely be experimenting more with shrubs.
In addition to being delicious, shrubs are also thought to have some health benefits.
- enhancing weight loss
- stabilizing blood sugars
- lowering cholesterol
- maintain alkaline ph
- promotes detoxification of the liver
- eases digestion
- fights free radicals to reduce aging
Give it a try and let me know what you think.
Gorgeous raspberries! Jamie makes shrubs everyday and drinks them hot and cold. You have to pop over and try his home-brewed raspberry kombucha.
Yes, please! I’d love to try it. Thanks for the comment about my photo. I’m trying!