- 2 cups fresh soft fruit of your choice (berries, peaches, apricots, mango, etc.) peeled and sliced if appropriate
- 2 cups vinegar of your choice (apple cider, plain white, white or red wine vinegar)
- 2 cups white, granulated sugar
- *¼ cup fresh basil or mint leaves (optional)
- Place berries or fruit slices, and herbs if using, in a clean glass container (a medium-sized bowl or jar with a lid)
- Stir in sugar, then pour vinegar over the top. Stir to combine and dissolve sugar. (You can actually cook the fruit, vinegar, and sugar in a heavy-bottomed pot on the stove if you’d like, then pour into your container, but it really isn’t necessary.)
- Cover the prepared fruit and vinegar mixture and store in the refrigerator for at least 2 days or up to 4 weeks. (The longer it sits, the more intense the fruit flavor.)
- When your shrub is ready, place a fine mesh sieve over the top of a large bowl. Pour shrub into sieve. Using the back of a wooden spoon, press down on the fruit to release even more juice. Discard the leftover fruit solids or save for another purpose.
- Wash the sieve. Line it with cheesecloth or a coffee filter and pour the shrub syrup through the sieve into a bowl once, to catch any remaining residue or seeds.
- Use your fruit shrub as a base for mocktails and cocktails, or drink it straight, served over ice. Leftover fruit shrub can be stored in a covered container in the refrigerator for up to 6 months.