Shrub Blueberry Raspberry Syrup

Shrub Blueberry-Raspberry Syrup for lemonade and salad

The Shrub Blueberry-Raspberry Syrup from Schusters Shrub is a vinegar-based fruit syrup made from blueberries and raspberries. When mixed with sparkling water, it becomes a fruity lemonade, or adds a berry note to dressings. It is the manufactory's bestseller.

Shrub Blueberry-Raspberry Syrup is the berry-forward, vinegar-based fruit syrup from the Schusters Shrub manufactory in the Steigerwald. Aromatic blueberries and raspberries from their own cultivation set the tone, while apple cider vinegar provides the natural acidity. It is currently the bestseller among all shrubs and a favorite among many customers.

Juicy berry, fresh acidity, deep red

On the nose, ripe blueberry and raspberry bloom, dark and fruity. The scent alone makes you crave a cool sip.

On the palate, this transforms into a dense berry aroma, carried by the lively acidity of the apple cider vinegar. Juicy, fruity, and zesty, the syrup stands in the glass without ever feeling too sweet. The intense color and taste come 100 percent from the fruit, as Hanna deliberately avoids artificial flavors and dyes.

The finish leaves a fine, berry-like acidity that quenches thirst. With around 60 g of sugar and only 0.004 g of salt per 100 ml, the fruit is clearly in the foreground. It's no wonder that the blueberry-raspberry blend is the most purchased bottle from the manufactory.

Berry note in salad dressing

Mixed in a 1:10 ratio with ice-cold sparkling water, the shrub becomes a fruity lemonade, or a splash of sparkling wine turns it into a berry aperitif.

However, its grand performance is in salad dressings. A spoonful of shrub, some good oil, a splash of lemon – a fruity vinaigrette doesn't need anything else. Field greens and leaf salads go well with it, as do baby spinach with goat cheese or a lukewarm lentil salad. Fruity, berry-forward, and lively, it wakes up every green plate.

It also brings joy in desserts, as a fruit coulis over panna cotta or a dash in a berry compote. It is a fine companion to strong cheese; a few drops over ripe mountain cheese, and fruit meets spice. The 250 ml bottle is enough for many glasses and many salads, because even a small splash brings rich fruit into play.

Hanna processes berries from her own cultivation

In her small manufactory in the Steigerwald, Hanna Schuster macerates blueberries and raspberries from her own farm in apple cider vinegar for months until their aromas transition naturally into the vinegar.

Because the berries are grown in-house, Hanna knows exactly what is in the bottle, from the field to the label. The fruits are then pressed, the fruit vinegar is sweetened to taste, and it is bottled hot. This is how fruit has been preserved for over 200 years, and without preservatives, the 250 ml bottle lasts for about three years. "The fruit should set the tone in the shrub," emphasizes Hanna, and that is exactly what you taste in every spoonful.

Once opened, the syrup does not need to be refrigerated, it just should be kept in a dark place so that the deep red color is preserved. Those who prefer it bubbly can pour the shrub as an aperitif with sparkling wine. You can find more from the manufactory under the syrups from Schusters Shrub. In addition to the blueberry-raspberry, the manufactory offers berry, citrus, and spicy varieties in the same 250 ml bottle.