Sparkling Blackberry Shrub
Serves: 12
  • Blackberry Shrub Syrup
  • 1 cup blackberries
  • 1 cup coconut sugar*
  • 1 cup apple cider vinegar, preferably unpasteurized
  • Sparkling Shrub
  • Blackberry shrub syrup (1 oz. per serving; or use all of it to serve 12)
  • Chilled sparkling water or club soda (5 oz. per serving; or 60 oz. to serve 12)
  • Blackberries and sprigs of herbs or edible flowers, such as mint, lemon verbena, salvia, or chamomile
  1. Make Syrup: in a medium bowl, mash blackberries with sugar, using a fork. Let sit about 15 minutes for fruit to get juicy.
  2. Stir in vinegar. Cover and chill, covered, 3 to 5 days for flavors to meld. Strain syrup and transfer to a jar.
  3. To make Shrub: For each serving, pour 1 oz. syrup into an ice-filled glass. Add 5 oz. sparkling water and stir to combine. Or combine all of shrub and sparkling water in a large, ice-filled pitcher. Top glasses with blackberries and add an herb or flower sprig.
  4. MAKE AHEAD: The shrub syrup, chilled airtight, up to 1 month.
*Coconut sugar gives the drink a more brown tint. If you want the drink to be more deep purple, you will have to use cane sugar.
Recipe by Pamela Salzman at