Drinks Non-Alcoholic Drinks Non-Alcoholic Cocktails Sharab Rose Raspberry Shrub Cocktail Be the first to rate & review! This tart non-alcoholic cocktail is bright and floral from the raspberries and rose water. By Rahanna Bisseret Martinez Updated on August 3, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: Ed Anderson Active Time: 20 mins Refrigerate Time: 1 hr Total Time: 1 hr 20 mins Servings: 4 servings This drink was inspired by the rose-flavored drink known as sharab el ward. While you can find sharab el ward in Lebanon, Syria, Palestine, and Jordan, this one is inspired by the Lebanese version. This recipe also nods to the tradition of the shrub, which is a vinegary, pungent drink that in seventeenth-century England was made with alcohol or a vinegar syrup. This version is the non-alcoholic vinegar syrup variety. The Shrub Is the Simplest Sour Drink You Can Make Vinegar-based beverages infused with fruit and used for soft drinks or cocktails can be found globally. This pairing of fragrant rose, subtly floral raspberries, and tart vinegar works so well, with the sweet, tart and floral flavors balancing each other nicely. Pour this over sparkling or still water depending on your preferences, for a non-alcoholic drink vibrant with color and sweet, tart flavors. — Rahanna Bisseret Martinez Ingredients 1/3 cup natural cane sugar 1/3 cup distilled or spring water 1 cup (about 4 ounces) raspberries 1/2 cup distilled white vinegar 2 tablespoons rose water 4 cups sparkling or still water Directions Combine sugar and water in a small saucepan and bring to a simmer over high heat. Cook until syrupy, about 4 minutes. Place raspberries in a bowl, mash with a fork, and add to saucepan. Decrease heat to medium-low and cook until liquid mixture starts to thicken, about 5 minutes. Add vinegar and rose water and cook until rose-and-vinegar smell permeates the air, about 3 minutes. Strain shrub into a heat-resistant glass jar and let cool in refrigerator. Add ice and 1 cup of sparkling or still water to 4 glasses. Pour shrub evenly among glasses and serve. Shrub will keep in the fridge for 3 to 4 days. To make ahead Shrub can be made up to 1 week in advance and stored in refrigerator. Note Reprinted with permission from Flavor+Us: Cooking for Everyone by Rahanna Bisseret Martinez copyright 2023. Photographs by Ed Anderson copyright 2023. Illustrations by Marianna Fiero copyright 2023. Published by Ten Speed Press, an imprint of Penguin Random House. Rate It Print