Skip to main content
Epicurious
Bon Appétit

Raspberry Shrub

By Kevin West

5.0

(1)

Image may contain Jam Food and Jar
Raspberry ShrubDitte Isager

This puckery, sparkling aperitif is booze-optional.

Recipe information

  • Yield

    Makes 1

Ingredients

2 tablespoons Simple Syrup
2 tablespoons Raspberry Vinegar
1 tablespoon brandy (optional)
sparkling water or Prosecco
1 lemon slice or mint sprig

Preparation

  1. Stir 3 tablespoons Simple Syrup, 2 tablespoons Raspberry Vinegar, and 1 tablespoon brandy (optional) in a 12-ounce glass. Fill glass halfway with ice. Fill glass with sparkling water or Prosecco. Garnish with a lemon slice and a mint sprig.

Nutrition Per Serving

Per serving: 113.4 calories
0% calories from fat
0 g fat
0 g saturated fat
0 mg cholesterol
20.9 g carbohydrates
0.0 g dietary fiber
20.6 g total sugars
20.9 g net carbohydrates
0 g protein
1.3 mg sodium
#### Nutritional analysis provided by Bon Appétit
TagsCocktailAlcoholBeveragesAperitifCold DrinkBrandyProseccoSparkling WineWineNonalcoholicBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.