I’m sure you have seen all the posts about the 101 uses for raw apple cider vinegar (ACV). Maybe those articles have even convinced you to try adding ACV to your routine. After a few mornings of choking down some vinegar and water before your breakfast, maybe you gave up. Well, this tasty blueberry-raspberry shrub is a more pleasurable way to get that ACV into your routine! If you aren’t familiar with why you would want to drink apple cider vinegar, let me elaborate.
Raw Apple Cider Vinegar is different from other vinegars because it is a living ferment. It is made from a SCOBY much like kombucha. This SCOBY (symbiotic colony of bacteria and yeast) “eats” the sugar from the apple cider. When the ACV is ready, what you have is a powerful vinegar full of beneficial bacteria, yeasts, and enzymes. The acetic acid (which is also in kombucha) in ACV is responsible for most of its health benefits. Taking one to two tablespoons of raw apple cider vinegar daily can have powerful health benefits.
Raw apple cider vinegar:
Making a shrub is simple. The ratio is 1:1, meaning for every cup of fruit, add one cup of vinegar. If you don’t have the time or inclination, however, you can buy shrubs here. For this shrub you will need:
Directions:
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It looks tasty, I have to try this. Thanks for the great tips and recipe.
Can't wait to make this! I was just thinking about adding acv back into my diet but I'm not good at forcing down things that don't taste good lol. This should do the trick!
Thank you for the great explanation about ACV’s benefits and how to make a shrub! I’ve heard about shrubs but I need ever really knew what they were. This one sounds awesome! Pinning so I can make it when we have berries!
Oh, I've never heard of a shrub (except for plants lol) but this sounds good! I actually like ACV mixed with water. I think it tastes like tangy apple juice... but the shrub water sounds good!
When you mix in the sugar, does the sugar 'go away' during the process like it does with kombucha? (I know there's better terminology than 'go away' but fermenting is not my area of expertise lol)
Hi Emily,
As long as you are using raw apple cider vinegar, most of the sugar will ferment out fairly quickly, especially since there is such a small amount compared to the amount of shrub you have. Some of the sugar may still be there, however. If you are strictly avoiding sugar, just leave it out. It is there to carbonate the shrub. If you still want it bubbly, you can just mix it with mineral water instead. Hope this helps!
Chelsea