Berries are the most common fruit used to make shrubs, but cherries, peaches, pears and other fruits can certainly be used. The only requirement is the fruit needs to be ripe, but don't need to be in perfect condition. Wash the fruit, peel, chop or lightly crush to shorten the infusing time. Ginger, orange, lemon or lime peel can be added for flavor. Even some herbs like mint it's up to you.
You will also need a 5 % acidity vinegar check the label. White vinegar has a sharp flavor, apple cider vinegar tends to be milder with a fruity flavor and even wine vinegar's will work. Balsamic vinegar is a favorite with cherries or strawberries.
For the sugar, you can use white sugar which is neutral in sweetness, but brown and raw sugars would also work.
Quart sized canning jar
Cheese cloth or Coffee Filter
Yields: 2-3 cups depending on how juicy the fruit is
2 c. Fruit (Your Choice) - cleaned, peeled, seeded chopped if needed
2 c. Vinegar
1 1/2 - 2 c. sugar
Sterilize your quart jar - Bring a large pot of water to a boil. Submerge the jar in the water, and boil for 10 minutes. The lid or cap, wash in hot soapy water and rinse well.
Add the Fruit
Remove the sterilized jar and place the prepared fruit in the jar.
Add the Vinegar
Place the vinegar in a saucepan and heat to just below the boiling point, or at least to 190 degrees F. Pour the vinegar over the fruit in the jar, leaving 1/4 inch head space in the jar. Wipe the rim with a clean, damp cloth and apply the cap tightly.
Let it Stand
Let the vinegar cool completely and store the jar in a cool, dark place like the cupboard or refrigerator. Let it sit for at least 24 hours and up to 4 weeks. The longer it sits the stronger the fruit flavor.
Strain the fruit from the vinegar through a damp cheese cloth or coffee filter. You may have to strain it more than once, to get a clear product. Save the fruit to use for something else.
Add the Sugar
In a saucepan on the stove top add the strained vinegar and sugar. Bring the mixture to a boil and stir until all the sugar is dissolved. Remove it from the heat and let it cool. Pour the finished shrub syrup into a sterilized quart jar with a clean cap.
Place the syrup in the fridge. It will last for up to 6 months.
Now comes the fun part, take out 1 tablespoon and place in a cold glass or water, or sparkling water and enjoy. You can use it in salad dressing, glazes for meats the sky is the limit.