2 qt ripe berries
2 cups sugar (or more)
2/3 cup lemon juice
1 qt club soda
1 pt tart sherbet (opt)
Yield: 8 servings
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.