Summer Spritz Hibiscus Raspberry Syrup

Summer Spritz Syrup Hibiscus-Raspberry for hot days

The Summer Spritz Syrup Hibiscus-Raspberry from Schusters Shrub is a fruit syrup based on vinegar made from raspberries and hibiscus blossoms. With sparkling wine, Prosecco, or fizzy mineral water, it becomes a fruity, fresh aperitif in no time at all, with or without alcohol.

Summer Spritz Syrup Hibiscus-Raspberry is the fruity aperitif syrup from the Schusters Shrub manufactory in the Steigerwald. Juicy, sweet raspberries and finely tart hibiscus blossoms set the tone, while the apple cider vinegar provides the natural acidity. It was the Schuster family's first Summer Spritz variety in 2012 and remains a classic to this day.

Juicy raspberry, tart hibiscus blossom, bright red

Ripe raspberry blossoms on the nose, accompanied by the fine, slightly tart acidity of the hibiscus flower. The aroma alone makes you crave a cool sip.

On the palate, this transforms into a dense berry flavor, carried by the vibrant acidity of the apple cider vinegar. Juicy, fruity, and sparkling—that is how the syrup sits in the glass. The brilliant ruby-red color comes solely from the raspberries and hibiscus blossoms, as Hanna consciously avoids artificial flavors and dyes.

The finish leaves a subtle acidity that quenches thirst and never feels too sweet. This exact freshness makes the Hibiscus-Raspberry Syrup a favorite on warm evenings. One sip, and summer is in the glass.

Behind it are just four honest ingredients: apple cider vinegar, raspberries, hibiscus blossoms, and sugar. The intensive fruit note comes 100 percent from fruit and blossom, not from a lab. There are around 60 g of sugar per 100 ml, which supports the fruit rather than masking it.

With sparkling wine, soda, or completely alcohol-free

2 cl over ice cubes, topped with well-chilled Prosecco and a splash of soda, and your terrace aperitif is ready.

For those who prefer it alcohol-free, fill the syrup with sparkling mineral water in a 1 to 7 ratio. A splash of lime and a few mint leaves turn it into a refreshing lemonade that kids love too. Sparkling wine, soda, ice cubes—that's all a good summer drink needs.

Serve it with Lillet for a fruity, natural version of the popular berry aperitif. The syrup thus finds the right glass for every guest, from an aperitif with a kick to a children's drink with water. The syrup loves company and is up for anything.

It is also a fine companion in the kitchen: a spoonful over vanilla ice cream, a dash in a fruit salad, or some in the marinade for grilled chicken. The 250 ml is enough for many glasses, as even a small dash brings rich fruit into play.

Hanna steeps the fruit in apple cider vinegar

In her small manufactory in the Steigerwald, Hanna Schuster steeps raspberries and hibiscus blossoms in apple cider vinegar for months until their aromas transition into the vinegar all on their own.

Afterward, the fruit is removed, the fruit vinegar is seasoned with sugar and 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 syrup," emphasizes Hanna, and that is exactly what you can taste in every sip.

Once opened, the syrup does not need to be refrigerated, but it should be kept in a dark place to preserve its vibrant red color. As the family's first Summer Spritz variety, the Hibiscus-Raspberry set the standard against which all others are measured. You can find more from the manufactory under the syrups from Schusters Shrub. Basil-Lime and Rosemary-Grapefruit continue the range with greener and tarter profiles.