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.