Basic Shrub
Ingredients
2 Cups of your choice of white balsamic
1 Cup fruit, herb, berry, or vegetable of your choice (try beets, or carrots)
8 cups chilled seltzer water or sparkling water (without sodium added)

Blueberry Lemon-Thyme Balsamic Sparkling Shrub
2 Cups Sicilian Lemon white balsamic
1 Cup fresh blueberries crushed
2” sprig fresh thyme (optional)
8 Cups chilled sparkling water

Strawberry – Peach or Apricot Balsamic Sparkling Shrub
2 Cups Apricot white balsamic
1 Cup fresh strawberries coarsely chopped and steeped in
8 Cups chilled sparkling water

Fresh Kiwi & Mango White Balsamic Sparkling Shrub
2 Cups Mango White Balsamic
1 Cup peeled sliced kiwi fruit
8 Cups chilled sparkling water

Directions
In a one quart mason jar or other container, add the fresh botanical ingredients. Pour the balsamic vinegar over the fruit and allow it to “infuse” the vinegar for at least one hour (or up to four hours) under refrigeration. The longer the mixture steeps, the more pronounced the flavor of the fruit in the infusion. Strain fruit from the liquid, and keep the shrub container tightly covered and refrigerated for up to one month.

To serve, add 1-2 Tbsp of infused drinking vinegar (shrub), depending on your preference for sweetness, to 8 oz. of chilled sparkling water. Serve over ice if desired.

Looking for a more “potent potable,” as they say on Jeopardy? Substitute rum, vodka, vermouth, sherry, or your favorite spirit for some of the sparkling water.

Makes between 16-32 servings depending on amount added to water or cocktails.

Cuisines:

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