Fruity White Balsamic Shrub

So easy and so much more refreshing and healthy than soda! Plus, you can really make this with any flavor of White Balsamic you would like. My personal favorite to use is our Pomegranate-Quince White Balsamic Vinegar. Other great flavors to use are: 

Sicilian Lemon

Grapefruit

Cascading Raspberry

Honey-Ginger

Apricot

Cara Cara Orange-Vanilla

Coconut

Mango

Lemongrass-Mint

Peach

So I add about a tablespoon to seltzer water and throw in some fruit (lemon, grapefruit, cucumber, etc) and that's all there is to it. But if you would like to have an even stronger flavor for it, here are some recipes for a "shrub" syrup made with our balsamic:

 

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

 

Ingredients

2 cups of your choice of White Balsamic Vinegar
1 cup fruit, herb, or berry of your choice
8 cups chilled seltzer water or sparkling water (without sodium added)

Directions
In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.

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

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