Blackberry-Ginger Shrub | culture: the word on cheese
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Blackberry-Ginger Shrub

Blackberry-Ginger Shrub

Leigh Belanger
Shrubs were originally created as a way to preserve excess fruit, and they make a tangy, adaptable addition to your drinking repertoire. Take advantage of the season's bounty, and experiment.


  • 2 cups blackberries rinsed
  • 1- inch knob of ginger peeled and thinly sliced into coins
  • 1 cup sugar
  • 1 cup vinegar try apple cider or red wine vinegar


  • Put the blackberries, ginger, and sugar into a large mixing bowl, and toss until the berries are coated in sugar. Use your hands to combine the ingredients and lightly crush the berries. Cover, and set the bowl in the fridge overnight or up to a few days.
  • Push the macerated berries through a strainer into another large bowl, and discard the pulp. Add the vinegar, and stir to combine.
  • Set a funnel over a bottle or tall jar, and pour in the shrub mixture. Tighten the cap or lid, shake, label, and store in the fridge for up to a year.
  • For a pert and fruity pick-me-up, add a couple of ounces of the shrub to an icy glass of seltzer, lemon soda, or ginger beer.

Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.

Photographer Dominic Perri

Dominic Perri is a passionate food photographer splitting his time between Massachusetts and New York City. He has been professionally photographing food for almost 10 years. See more of his work at