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Raspberry Shrub

(excerpted from The Enterprising Housekeeper by Helen Loise Johnson, 1898, p. 62)

For every cupful of fruit juice take one-half cupful of cider vinegar and two cupfuls of sugar.  Put the fruit juice, sugar and vinegar over the fire, stir until the sugar dissolves and boil to a thick syrup.  Skim, if nescessary, strain and bottle.

All fruit juices are used in the same manner.  When served, allow one-fourth cupful of syrup to three-fourths cupful of ice water.  Should the syrup be too thin, do not adhere to this proportion of water.  Taste is the best guide.