Raspberry Shrub

ORIGINAL RECIPE
Put raspberries in a pan and scarcely cover them with strong vinegar. Add a pint of sugar to a pint of juice; (of this you can judge by first trying your pan to see how much it holds) scald it, skim it, and bottle it when cold.

Taken from The American Frugal Housewife , by Lydia Maria Child, 1833

SOURCE
The American Frugal Housewife

MODERN ADAPTATION
2 cups raspberries 1 ½ to 2 cups cider vinegar sugar (1 cup for every pint of juice) ¼ cup to one quart of water Optional: add ½ cup of light rum or liquor of choice for a refreshing cocktail

Take 2 cups of raspberries and cover them in cider vinegar in a sauce pot (until the vinegar reaches to top of the raspberries in the pot)

Simmer over medium heat until raspberries break apart.

Strain the raspberries through a cloth or sieve to collect the juice.

Measure the juice. For every cup of juice, add a cup of sugar. Stir to dissolve.

Bring to a high simmer.

Take off just when bubbles start to form. Cool.

Add ¼ cup mixture to one quart of water.

Optional: Add ½ cup of light rum or liquor of choice for a refreshing cocktail.

INGREDIENTS
- 2 cups raspberries 1 ½ to 2 cups cider vinegar sugar (1 cup for every pint of juice) ¼ cup to one quart of water Optional: add ½ cup of light rum or liquor of choice for a refreshing cocktail

INSTRUCTIONS
1. Take 2 cups of raspberries and cover them in cider vinegar in a sauce pot (until the vinegar reaches to top of the raspberries in the pot)
2. Simmer over medium heat until raspberries break apart.
3. Strain the raspberries through a cloth or sieve to collect the juice.
4. Measure the juice. For every cup of juice, add a cup of sugar. Stir to dissolve.
5. Bring to a high simmer.
6. Take off just when bubbles start to form. Cool.
7. Add ¼ cup mixture to one quart of water.
8. Optional: Add ½ cup of light rum or liquor of choice for a refreshing cocktail.


Non-personal archive
pmurad
July 9, 2008 at 6:45 AM