If you’re looking for a locally inspired and extremely refreshing non-alcoholic beverage to fall in love with, try our sparkling mulberry shrub. Sweet, tart mulberries, earthy thyme and zippy apple cider vinegar make a nutritious and delightful cooler, best enjoyed on warm Pennsylvania afternoons.
Sparkling Mulberry Thyme Shrub
|Prep Time||Cook Time||Total Time|
|20 min||0 min||20 min|
- 1 cup mulberries, fresh or frozen, stems removed
- 1 cup granulated sugar
- 1 inch fresh ginger, peeled and minced
- 5 sprigs fresh thyme, plus more for serving
- 1 cup apple cider vinegar
- Sparkling or seltzer water, for serving
- Combine mulberries and sugar in a large bowl. Using fork or cocktail muddler, gently mash mulberries to release juices. Stir in ginger and thyme sprigs. Cover and refrigerate overnight.
- Strain mulberries through fine mesh strainer, pushing berries with back of spoon to release juices. Transfer juice to large resealable jar, then stir in vinegar. Cover and refrigerate 3 to 5 days to let flavors meld. Vinegar will continue to mellow over the course of 3 to 4 weeks.
- To serve, fill serving glasses with ice and add 1 ounce shrub syrup. Top with sparkling water and garnish with fresh mulberries and thyme sprigs.
- Photos and recipe: Dish Works