Blackberry Shrub
Yield
8 servingsPrep
20 minCook
?Ready
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
blackberries
|
*
|
| 2 | cups |
sugar
(or more) |
|
| ⅔ | cup |
lemon juice
|
|
| 1 | quart |
soda water
|
*
|
| 1 | pint |
sherbert
tart, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
blackberries
|
*
|
| 473 | ml |
sugar
(or more) |
|
| 158 | ml |
lemon juice
|
|
| 0.9 | l |
soda water
|
*
|
| 473 | ml |
sherbert
tart, optional |
* |
Directions
Crush berries with sugar, cover and let stand overnight.
Press through a cheesecloth lined sieve, extracting as much juice as possible.
Mix in lemon juice.
Taste for sweetness - if too tart, add sugar, stirring until dissolved.
Pour into bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses.
OR, half fill a tall glass with shrub, add ice, and fill with club soda.
OR, pour into punch cups and top each serving with a scoop of tart sherbet.
