A concentrated, tangy syrup made by infusing equal parts fresh fruit, sugar, and vinegar. Use shrubs instead of syrups in Flavored Sodas and Fruit Sodas, or as a topping for ice cream. You may use different kinds of mild-flavored vinegar depending on the fruit. For instance, pair champagne vinegar with raspberries or white balsamic vinegar with peaches. Cider vinegar is perfectly fine to use with any fruit.

Combine in a medium saucepan:

Bring to a simmer, stirring to dissolve the sugar. Place in a heatproof medium bowl or quart jar:

Pour the syrup over the fruit, let cool completely, then cover and refrigerate for 24 hours. Strain the syrup and measure it. Add half as much:

as you have syrup. Store refrigerated for up to 6 months.