Blackberry Basil Shrub Recipe

LeGourmetTV's picture

May. 07, 2015

Ah the shrub also known as a drinking vinegar. Dont let the name scare you away - this sweet, sour, fruit infused syrup is refreshing when mixed with soda water and killer when used in cocktails.
It takes a little time, but its well worth it.


Blackberries 1/3 Cup (5.33 tbs)
Sugar 2/3 Cup (10.67 tbs)
Basil leaves 6 Large
Apple cider vinegar 1/3 Cup (5.33 tbs)
Balsamic vinegar 1/3 Cup (5.33 tbs)



In a 1.5L wide mouth Mason jar; muddle blackberries and sugar. 

Slap the Basil to release it's oils and add to the jug (Do not muddle the basil, it will become bitter). 

Add the two vinegars, and shake the jug to combine.

Allow the mixture to sit at room temperature for 5 to 7 days, shaking it daily. 

Strain the mixture with a fine mesh sieve and store in the refrigerator.

Can be stored for 3-4 months; but you'll use it long before then.

Recipe Summary

Difficulty Level: Easy