- 1 lb of pound unpeeled but pitted and chopped plums, apricots, peaches or other fruit
- ¾ cup sugar
- ¾ cup White Balsamic Vinegar
Mix fruit and sugar in glass or bowl. Mash the fruit to release its juices. Cover the glass/bowl with plastic wrap and refrigerate for 24 hours.
Stir the mixture well, add vinegar and chill. The shrub can be strained and used now, but we recommend letting the flavors sit and marry for a day or two. When ready to use, stir well to make sure sugar is dissolved, then strain using a fine sieve, pressing the solids to get all of the juice.
To prepare a drink, add 1 part shrub to 2 or 3 parts seltzer or ginger beer and serve over ice.