Sterilize a quart canning jar or other large container with a lid in boiling water for ten minutes. Wash the lid in hot soapy water and rinse well. Scald with the boiling water.

Add the fruit to the container.

Put the vinegar in a small saucepan and heat to just below boiling, or at least 190 degrees. Pour the vinegar over the fruit, leaving at least a 1/4 inch head space. Wipe the rim with a clean damp cloth and cap tightly.

Let the vinegar cool completely and then store the jat in a cool dark place for 24 hours up to 4 weeks until desired flavor is reached.

Strain the fruit from the vinegar through a damp cheesecloth. Do this at least once or repeat until vinegar is clear. Discard the fruit or use it to make a chutney!

Put the flavored vinegar and sugar in a saucepan and bring to a boil, stirring to dissolve the sugar. Remove from heat and cool. Pour into a cool, sterilized container and cap tightly.

Store your shrub syrup in the refrigerator. tightly sealed it can last up to 6 months. Taste before using to be sure flavor is still good. Discard immediately if you see mold or any signs of fermentation like bubbling, sliminess or clouding.

To serve, mix one tablespoon of shrub into a glass of still or sparkling water, Taste and add more syrup to taste.