Crush berries with sugar, cover and let stand overnight.
Press through a cheesecloth lined sieve, extracting as much juice as possible.
Mix in lemon juice.
Taste for sweetness - if too tart, add sugar, stirring until dissolved.
Pour into bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses.
OR, half fill a tall glass with shrub, add ice, and fill with club soda.
OR, pour into punch cups and top each serving with a scoop of tart sherbet.
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