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