Using an old preserving method, shrubs rely on the tangy, distinctive bit of vinegar to preserve ripe seasonal fruit. To serve, top with sparkling water or prosecco for a thirst-quenching, beautiful summer cocktail. Recipe creator Vanessa Seder’s other shrubs and summer drinks appear in her cookbook Eat Cool: Good Food for Hot Days.
Makes 2 1/4 cups shrub concentrate
1/3 cup chopped, peeled fresh ginger
1 cup fresh hulled strawberries, plus more for garnish
1 1/4 cups white balsamic vinegar
1 cup sugar
Place the ginger, strawberries, and ¼ cup water in a blender and blend until smooth, about 1 minute. Set aside.
Combine the vinegar and sugar in a small saucepan and bring to a boil over high heat, stirring occasionally.
Pour the strawberry-ginger mixture into the vinegar and stir to combine. Strain the mixture through a fine-mesh strainer over a measuring cup. Transfer to a clean bottle or jar. Refrigerate until cold, about 45 minutes to 1 hour.
To serve, pour a little of the shrub into a glass with ice and top with sparkling water, filtered water, and/or vodka. Garnish with fresh strawberries and candied ginger, if desired. Store the shrub in the refrigerator for up to 1 month.