Ingredients
- 450 g fresh raspberries
- 180 ml Quebec maple syrup
- 240 ml cider vinegar
- 1 strip lemon peel
- Sparkling water, for serving
- Ice
Method
- Combine the raspberries and maple syrup in a jar and refrigerate for 12 hours.
- Strain the fruit, pressing gently, and combine the syrup with the cider vinegar and lemon peel.
- Refrigerate the shrub for at least 1 hour.
- Pour 30 ml shrub over ice and top with sparkling water.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Use 180 ml maple syrup for 200 g sugar; no added liquid needs reduction because the classic shrub is made by maceration rather than dilution. No oven adjustment applies.
Why Quebec maple syrup: Maple balances raspberry acidity with a restrained caramel flavor that complements cider vinegar. The old-fashioned drinking vinegar format also avoids refined sugar while showcasing a local product.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →