Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Michael Dietsch makes this summer shrub by combining raspberries and thyme, first sweetening the raspberries with sugar and allowing them to macerate before combing them with thyme-infused apple cider vinegar.
These tasty sour syrups can be enjoyed mixed with bubbly soda water or swirled into cocktails. This super easy recipe calls for native blackcap raspberries, but any fruit or herb can be used including peaches, rosemary, cherry, basil, ginger, etc.
