For every cupful of fruit juice take one half cupful of cider vinegar and two cupfuls of sugar. Put the fruit, sugar, and vinegar over the fire, stir until the sugar dissolves, and boil until a thick syrup. Skim if necessary, strain, and bottle. When served, allow one fourth cupful of syrup to half or three fourths of a cupful of ice water.
The Myrtle Reed Cook Book, 1916
RASPBERRY SHRUB
Use ripe red raspberries, and prepare according to directions given for blackberry shrub.
The Myrtle Reed Cook Book, 1916