The Ultimate Mocktail: Dr. Pingel’s Blueberry Shrub Recipe

Summer’s beginning to wind down, but that doesn’t mean it’s too late to enjoy a refreshing, summer-inspired mocktail. If you find that you’re looking for a cool, refreshing beverage, you’ll want to give my blueberry shrub recipe a try.

First, it’s filled with delicious flavors such as sweet blueberries and refreshing mint. Second, it features some of nature’s most healthy ingredients, such as those blueberries and apple cider vinegar.

For example, did you know that blueberries aren’t only rich in nutrients but also contain a phytochemical known as anthocyanin? This is key to the health benefits of blueberries because anthocyanin possesses antioxidant and anti-microbial activities.

As a result, blueberries are known to support visual and neurological health and even protect against several chronic diseases by neutralizing free radicals. [1]

But that’s not all. The apple cider vinegar in this blueberry shrub recipe is a health powerhouse as well. As you may recall, apple cider vinegar contains beneficial bacteria and acids that aid digestion, support healthy blood sugar levels, support healthy metabolism, and more.

In fact, one study revealed that people who drank vinegar with a meal reported feeling fuller and more satisfied than those who didn’t drink the vinegar. [2] Meanwhile, another study revealed that people who drank apple cider vinegar daily had less belly fat than those who didn’t. [3]

Given all of these incredible benefits and the delicious taste, consider treating yourself today with this simple, summertime beverage. Your taste buds—and your body—will thank you!

Dr. Pingel’s Blueberry Shrub Recipe

Time: 10 minutes (+ 15 minutes for chilling)

Serves: 4

Ingredients

1½ cups fresh blueberries

¼ cup fresh mint

2 tablespoons coconut sugar

1/3 cup filtered water

1½ cups ice

2 cups soda water

6 tablespoons raw apple cider vinegar

Directions

1. Roughly chop the blueberries and mint.

2. In a small saucepan, combine the blueberries, mint, coconut sugar, and water. Bring to a boil over high heat, then reduce heat to medium and simmer for 5 to 7 minutes, stirring often until thickened.

3. Remove the mixture from the heat. Strain through a fine mesh strainer, catching the liquid in a heat-proof container. Discard the solids and set the remaining mocktail syrup aside to cool for at least 15 minutes.

4. Divide the ice, soda water, and vinegar among 4 glasses. Top each drink with 2 to 3 tablespoons of mocktail syrup. Stir gently to combine.

5. Garnish with extra mint leaves, if desired, and enjoy a refreshing drink!

Tips:

• The syrup can be made ahead of time and stored in the refrigerator for 5 to 7 days.
• This works with any combination of fresh fruit, herbs, and vinegar. For a twist, try strawberries with rosemary and balsamic vinegar or peaches with basil and white vinegar.

Dr. Pingel’s Blueberry Shrub Recipe

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Prep Time 10 mins

Total Time 25 mins

Ingredients

  

• 1 1/2 cup fresh blueberries
• 1/4 cup fresh mint
• 2 tbsp coconut sugar
• 1/3 cup filtered water
• 1 1/2 cup ice
• 2 cups soda water
• 6 tbsp raw apple cider vinegar

Instructions

 

• Roughly chop the blueberries and mint.
• In a small saucepan, combine the blueberries, mint, coconut sugar, and water. Bring to a boil over high heat, then reduce heat to medium and simmer for 5 to 7 minutes, stirring often until thickened.
• Remove the mixture from the heat. Strain through a fine mesh strainer, catching the liquid in a heat-proof container. Discard the solids and set the remaining mocktail syrup aside to cool for at least 15 minutes.
• Divide the ice, soda water, and vinegar among 4 glasses. Top each drink with 2 to 3 tablespoons of mocktail syrup. Stir gently to combine.
• Garnish with extra mint leaves, if desired, and enjoy a refreshing drink!

Notes

Tips:

• The syrup can be made ahead of time and stored in the refrigerator for 5 to 7 days.
• This works with any combination of fresh fruit, herbs, and vinegar. For a twist, try strawberries with rosemary and balsamic vinegar or peaches with basil and white vinegar.