Try making this raspberry and rose shrub non-alcoholic cocktail. The shrub can be used in many ways and kept in your fridge for up to one month – put this raspberry and rose shrub on toast, over pancakes, or even in ice cream. It is refreshing, delicious and can be tailored to your desire, are you more sweet or sharp? This non-alcoholic beverage is a winner for those who still want some fun and flavour in their cocktails. This is one shrub recipe to make for a romantic evening or sunny lunch date with friends. It’s the perfect drink for any occasion, and you don’t even need an excuse.


250g raspberries

200g caster sugar

200ml Willy’s Original ACV

100ml water

1 cup dried rose petals


  1. In a saucepan, pop in your sugar and water and stir on a medium heat until the sugar has dissolved.
  2. Add in your raspberries and gently crush them using a masher. Stir for a few minutes on a medium heat before bringing the heat down to a low simmer. At this point, add in your rose petals.
  3. Stir frequently until your raspberries start to become sticky, syrupy and jammy then add in your ACV and stir for a few minutes or so.
  4. Leave to cool for about 2 hours on the side before draining – this is so the rose petals have some time to release their gorgeous flavour within the syrup.
  5. Place a fine-mesh strainer/sieve with a muslin cloth over a bowl and pour in the raspberry and rose pulp.
  6. Let everything drain on its own. Do not press (as tempting as it is) through the strainer otherwise you’ll end up with the pulp in the syrup.
  7. Do not discard your pulp, keep it for popping on top of ice cream or spread on your toast. Very tasty!
  8. Pour your syrup into a glass jar (kilner is ideal) and store the shrub in the fridge for up to 1 month.
  9. To make your cocktail, simply place3-4tbsp of the syrup into a glass of your choice and fill with a good tonic water or a pink lemonade and add raspberries and rose petals to compliment.