Schusters Summer Spritz Hibiscus-Raspberry Syrup. Aperitif syrup based on apple cider vinegar made from raspberries and hibiscus blossoms – for sparkling wine, soda, and summer drinks.

Schusters Summer Spritz Hibiscus-Raspberry Syrup is a vinegar-based fruit syrup made from raspberries, hibiscus blossoms, apple cider vinegar, and sugar by the family-run artisan producer Schusters Shrub in Untersteinbach, in the Steigerwald region. It is designed for aperitifs mixed with sparkling wine or soda: berry-floral, ruby red, 250 ml in a glass bottle. Not a berry liqueur, not a pre-mixed spritz, no added flavorings – the color and fruit come solely from raspberries and hibiscus blossoms.

Summer Spritz Hibiscus-Raspberry Syrup by Schusters Shrub is the first syrup in the Summer Spritz line with which the artisan producer launched in 2024. The production method is the same as for a classic shrub, the vinegar-based fruit syrup made from fruit, apple cider vinegar, and sugar. Whole raspberries and hibiscus blossoms soak in apple cider vinegar for weeks and are then removed; the fruit vinegar is sweetened with sugar and hot-filled. The difference lies in the purpose. While a standard shrub is meant for dressings and water, the Summer Spritz is intended for the aperitif glass – with sparkling wine, Secco, or non-alcoholic with fizzy mineral water. According to the manufacturer, the aroma comes exclusively from the berry and blossom, without added flavorings.

Taste

The Summer Spritz Hibiscus-Raspberry tastes berry-floral: juicy, sweet raspberries provide the fruit, while finely tart hibiscus blossoms contribute freshness and a ruby-red color. The apple cider vinegar ensures a slightly sharp freshness.

In the glass, the raspberry comes through first, dense and ripe, followed by the acidity of the blossom, which keeps the syrup fresh even when mixed with sparkling wine. The producer describes its first Summer Spritz as classic, refreshing, and summery.

Those expecting a soft, sweet raspberry syrup will find the floral acidity too dominant. Hibiscus brings acidity with it, and that is exactly what is meant to be at the forefront – which is precisely why the Spritz remains fresh even when mixed with sparkling wine.

Usage

For the Summer Spritz, pour 2 cl of syrup into a glass with ice and top up with well-chilled sparkling wine or Prosecco. For a non-alcoholic version, replace the sparkling wine with fizzy mineral water and add a splash of lemon or lime juice.

The manufacturer's recipes use 2 cl per glass and vary the rest. With lime juice and mint, it becomes a raspberry-hibiscus version of a Virgin Mojito; with tonic water, a long drink; and with non-alcoholic sparkling wine, an aperitif for guests who are driving. For children, a dash of syrup in lemon soda is enough, and on really hot days, the syrup can be blended with mango for a slushie.

Store the bottle in a cool, dark place so the red color remains vibrant without the need for artificial dyes. According to the manufacturer, the syrup is shelf-stable even after opening.

Our tip: For a round of guests, add the syrup to a carafe with ice and a few raspberries. Top up with sparkling wine only at the table – this keeps the carbonation in the glass, and everyone sees exactly where the color comes from.

Origin

Schusters Shrub is a small family-run artisan producer in Untersteinbach in the Steigerwald, a district of Rauhenebrach in the Haßberge district, Franconia. Food technologist Hanna Schuster first encountered shrubs during a semester abroad in Pennsylvania; together with her mother, she developed the first recipe, and the first varieties were launched in 2012.

Shrub has its roots in the raspberry-vinegar drink that was popular in the 19th-century USA; the manufacturer derives the word from the Arabic "sharba" for syrup. The Summer Spritz continues this history: the same raspberry, the same apple cider vinegar, plus hibiscus blossoms and a new goal: the aperitif glass. According to the manufacturer, product development, quality management, bottling, and packaging take place on-site in their open-view production facility with an on-farm shop; the family handles the bottling themselves. You can find more about the family and the Summer Spritz line on our Schusters Shrub page.

For whom

The Summer Spritz Hibiscus-Raspberry is the bottle for anyone who prefers to mix their own summer aperitif rather than buying it pre-mixed. It is perfect for the terrace in the evening, for garden parties, and for guests who want something better than juice when drinking non-alcoholic. With 2 cl per glass, 250 ml is enough for a good twelve drinks.

Those who want the raspberry pure or for dressings should opt for the Raspberry Shrub Syrup; those looking for a darker aperitif should choose the Black Currant Shrub Syrup, which is mixed 1:10 with sparkling wine. You can find more syrups in our Syrup category. The Summer Spritz is not suitable for those expecting a soft, sweet raspberry syrup – the floral acidity is the star here.

Raspberry and hibiscus in apple cider vinegar – the aperitif syrup from Schusters Shrub in the Steigerwald for sparkling wine, soda, and long summer evenings.