RASPBERRY THYME SHRUB
Steps:
- 1. In a medium bowl, combine the raspberries and sugar, using your hands to crush the raspberries until completely broken down. Cover and store in the refrigerator to macerate for at least 2 hours and up to 2 days. 2. Combine the thyme and vinegar in a small nonreactive bowl and store in a cool, dark place for at least 2 hours and up to 2 days. 3. Using a rubber spatula, press down on the raspberry mixture through a fine-mesh sieve into a medium bowl. Discard the solids. Strain the vinegar through the same sieve. Discard the thyme. 4. Pour the syrup and vinegar mixture into a Mason jar and store in the refrigerator for a week before serving. Serve the shrub with soda water or make a cocktail with gin and garnish with a lemon wedge.
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