Strawberry-Rhubarb Shrub

Ingredients

• ●2 cups fresh strawberries, hulled and quartered
• ●1 cup rhubarb, diced small
• ●1½ cups granulated sugar
• ●1½ cups raw apple cider vinegar (with the mother, if possible)
• ●1 tablespoon fresh ginger, grated (optional)

Method

1. Combine the strawberries, rhubarb, and sugar in a large glass jar or bowl. Stir well, mashing the fruit slightly with a fork.
2. Cover and refrigerate for 24 to 48 hours, stirring once daily. The sugar will draw out the fruit juices, creating a thick, brilliant red syrup.
3. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard or compost the fruit pulp (or spoon it over yogurt — it's still tasty).
4. Add the apple cider vinegar and ginger (if using) to the strained syrup. Stir to combine.
5. Transfer to a clean bottle or jar. Refrigerate for at least 24 hours before using — the flavor smooths out considerably with time.
6. *To serve:** Mix 2 to 3 tablespoons of shrub with a cup of sparkling water. Add ice. Adjust to taste.
7. *Storage:** Refrigerate for up to 6 months. The vinegar acts as a preservative.
8. *Seasonal note:** Shrubs were common in colonial America as a way to preserve fruit before refrigeration. They've made a well-deserved comeback. Once you've made one, you'll start seeing possibilities everywhere — blueberry-basil, peach-ginger, plum-cardamom.