One of the best parts of the summer season is having a refreshing drink in hand. Fruit shrubs are easy to make, require few ingredients, and are best served over seltzer water and ice. The flavor options are endless, especially having a full roster of delicious balsamic vinegars to pair with seasonal fruit. If you want to be adventurous with your creations add fresh herbs with the fruit mixture.
2 cups infused white balsamic vinegar or barrel-aged wine vinegar
Place the chopped fruit and sugar in a large clean mason jar. Shake or mix to combine, bruise the fruit, and release the juices.
Let the jar sit at room temperature for 24 hours, shaking a few times to blend, infuse, and encourage the sugar to dissolve.
Over a bowl, place a fine mesh strainer lined with cheesecloth or a coffee filter. Pour the fruit mixture through the strainer to remove any fruit pulp. Discard the fruit, or serve over ice cream.
If any undissolved sugar is in the bottom of the jar that is ok. Place the strained fruit juice back in the mason jar, you will have about 2 cups of juice. Pour in your vinegar of choice and mix or shake to combine.
Place in the fridge for 3 to 5 days to allow the flavors to develop. The shrub will store in the fridge for up to 6 months.
To serve, pour 2 Tbsp of the shrub into a glass, top with ice and soda water, and garnish with berries or a mint leaf.
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