Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Toast peppercorns, cloves, cinnamon sticks and allspice in a heavy bottom pot over medium heat until they bloom and become fragrant, about 2 minutes.
Add pomegranate juice.
Bring to a simmer.
Continue to simmer for 20 minutes.
Gently smash raspberries.
Add to the shrub.
Continue to simmer for 5-10 minutes.
Turn off the heat.
Add cider vinegar.
Whisk until thoroughly combined.
Remove from the heat. Cool completely.
Carefully strain cooled shrub through a fine mesh strainer into clean food storage containers.
Cover, label, date and store refrigerated.
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