Shrub In The Scrub

This quick-and-easy punch can be made weeks ahead and stored in the freezer before your trek through the scrubby brush; it doubles as a cooler pak to help keep your other perishables cold!

The raspberry shrub is on the sweeter side, so the rice wine vinegar is a must to balance out the flavor.  It also helps to serve the final product over ice, to help with dilution.  You could also add some chilled club soda, if you choose.


To Make Raspberry Shrub:

Mix 2 cups of frozen raspberries and 2 cups of water in a pot and bring to a boil.  Let simmer for 10 minutes.  Blend in a blender and strain (the straining takes a little time and patience as raspberries have a lot of seeds and contain pectin).  Return strained juice to the stove and bring to boil with 2 cups of sugar.  Simmer until the sugar has dissolved.  Mix in 1/8 cup of rice wine vinegar and let cool.  When refrigerated in a clean container this should last for weeks.


Mix all ingredients together and keep in freezer in a travel friendly container until you leave to camp.  Keep cocktail in a cooler until ready to serve.  Pour over ice.

TRUEpenny is home to industry orphans Adam Gorski and Jon Olson.  Look for their pop-up cocktail collaborations at bars around the Twin Cities.