Summery Fruit Shrubs - Capturing Summer Sunshine in a Glass

By far the simplest way to make use of any "extra" summer fruit—including the bits that got a bit overripe or squished, is to transform them into a fruity sweet/sour shrub syrup. Also known as "drinking vinegar," fruit shrubs are an old-fashioned preserve that's been rediscovered/rebranded as a refreshing non-alcoholic beverage base. As easy to make as it is delicious, we don't even use the stove for our version, since this allows the fresh fruit flavour to shine. The recipe is easily halved or doubled depending on what you're dealing with, the flavours mellow over time (don't despair if you find the vinegar tang a bit sharp when freshly made) and if you manage to stash a bottle away at the back of the fridge it will last into the winter and give you a jolt of sunshiny flavour just when you need it the most.

Cherry/Berry/Juicy Fruit & Lemon Shrub

3 cups (about 350g) very ripe cherries, berries, or chopped stone fruit (or a mixture)
2 long strips lemon zest from an organic lemon (use a vegetable peeler)
1 1/2 cups sugar
2 1/4 cups apple cider vinegar

Combine fruit, lemon zest and sugar in a large bowl and use a muddler or potato masher to crush fruit until it is soft and pulpy (don't worry about pits).
Add vinegar and stir until sugar has dissolved. Transfer to a wide mouth jar, cover and let stand at room temperature for 1-2 days or until mixture is very flavourful.
Pour shrub through a fine strainer, pressing down on solids to squeeze out all the juices and transfer to a clean bottle. Store shrub syrup in the refrigerator and shake gently before pouring. Serve shrub syrup straight over ice, with soda or tonic water, or even a splash of vodka or gin.

Makes about 3 1/2 cups shrub syrup