:QUOTE [quotetype:personal] A shrub is vinegar that has been convinced to taste like something worth drinking. :INFO What Drinking Shrubs Are A drinking shrub is a concentrated syrup made from fruit, sugar, and vinegar — historically a method of preserving fruit juice before refrigeration. Mixed with sparkling water or spirits, a shrub produces a complex, bracing drink with sweet, sour, and fruity notes in balance. Two methods exist: cold process (macerate fruit with sugar, then add vinegar) and hot process (cook fruit and sugar into syrup, then add vinegar). Cold process preserves more fresh fruit flavor. :COUNTER.half 1 to 1 to 1 | :COUNTER.half 1 to 2 Tablespoons :PATH Macerate Fruit with Sugar Combine equal weights of fruit and sugar, stir, and refrigerate overnight. | :INFO Macerate Fruit with Sugar Combine equal weights of prepared fruit and granulated sugar in a clean glass jar. Mash lightly to break the fruit surface. Stir to coat. Cover and refrigerate. After 24 to 48 hours the sugar will have fully dissolved into a thick, intensely flavored syrup as it draws juice from the fruit. Strain out the solids through a fine mesh sieve, pressing firmly. :PATH Add Raw Apple Cider Vinegar Stir in an equal weight of raw ACV and taste for balance. | :INFO Add Raw Apple Cider Vinegar Add raw unfiltered apple cider vinegar equal in weight to the original fruit or sugar. Stir well. Taste immediately — the shrub should be tart and bright, with no single element dominating. If too sweet, add a splash more vinegar. If too sharp, add a tablespoon of sugar and let it dissolve. Bottle in a clean glass jar. Refrigerate. :PATH Rest and Mellow Let the shrub rest in the fridge for 3 to 7 days before serving. | :INFO Rest and Mellow A fresh shrub tastes sharp and unintegrated. After 3 to 7 days in the refrigerator the vinegar mellows and the fruit and sugar fully meld. Shake before each use. A well-made cold-process shrub keeps refrigerated for 3 to 6 months. The high acid environment is inhospitable to spoilage. :CHECKLIST Fruit Combinations Worth Trying [ ] Strawberry and black pepper [ ] Blueberry and fresh ginger [ ] Peach and rosemary [ ] Raspberry and lime zest [ ] Blackberry and balsamic vinegar :NOTE Only Raw ACV Adds Complexity Distilled white vinegar makes a harsh, one-dimensional shrub. Raw unfiltered apple cider vinegar — with the mother — adds its own fruity acidity that integrates with the fruit flavors. White wine vinegar or champagne vinegar are good alternatives for a lighter result. :QUOTE [quotetype:personal] Add two tablespoons to sparkling water and taste what the 19th century was drinking. :LINK https://www.seriouseats.com/drinking-vinegar-shrub-recipes Serious Eats — How to Make Drinking Shrubs (Drinking Vinegars)