Ah the shrub… also known as a drinking vinegar. Don’t let the name scare you away - this sweet, sour, fruit infused syrup is refreshing when mixed with soda water and killer when used in cocktails. <br />It takes a little time, but it’s well worth it. <br /> <br />Ingredients: <br />2 cup (500 mL) blackberries <br />1 cup (250 mL) sugar <br />¼ cup (60 mL) balsamic vinegar <br /> <br />Method: <br />In a 1.5L wide mouth Mason jar, muddle the berries with the sugar. Pour in the vinegar and shake. <br />let stand at room temp, for 7 days, shaking daily. Strain through a fine sieve, squeezing the fruit to extract as much liquid as possible. <br />The syrup can be kept in the fridge for 3-4 months. <br /> <br />Mix with some rum for a great cocktail, or just soda water for some patio sippin’
