This flavor combination is one of my favorites. It’s fresh and is the perfect mix of sweet and tangy.
4 cups coarsely chopped ripe watermelon, seeds and rind removed
1⁄4 cup chopped mint
1⁄3 cup raw honey
1⁄2 cup apple cider vinegar, preferably Bragg
1. Combine the watermelon, mint, and honey in a 1-quart jar with a tight-fitting lid. use the back of a wooden spoon or a muddler to smash the fruit a bit.
2. Close with the lid and let the jar sit on the counter for 24 hours.
3. Add the vinegar, stir well, and then close the lid.
4. After 1 week, strain out the fruit with a fine-mesh sieve set over a measuring cup and taste the mixture. if it’s to your liking—that is, fruity with a mellow vinegar flavor—pour the syrup into a jar with a tight-fitting lid. If it’s too tart, add a touch more sugar, making sure to stir well before pouring the syrup into the jar.
5. Your shrub will keep, covered in the fridge, for 3 weeks.
TIP: To make a nonalcoholic cocktail with any of the shrubs in this book, add 1½ parts shrub mixture to 2 parts tonic water. More or less tonic water can be added depending on your taste preference. If you want a little alcohol in your cocktail, add 1 part shrub, 1½ parts alcohol of choice, and 1 part tonic water.