4 cup frozen raspberries
4 cup white sugar
2 cups apple cider vinegar
- Place raspberries and sugar in a clean container with a lid.
- Refrigerate mixture until raspberries have broken down.
- Strain mixture through a cheese cloth pressing out as much liquid as possible.
- Discard the pulp and seeds.
- Combine vinegar with berry juices, cover and refrigerate.
Note: Shrub will keep for 2 weeks in the refrigerator.