In a bowl combine fruit and sugar. Stir, cover and refrigerate for 24-48 hours stirring occasionally. When a syrup forms – put in blender and puree. Press through a fine metal sieve – pushing the pulp down to get the maximum amount of liquid. Add the Vinegar and then it can be stored in the fridge for a couple months. I alter the amounts of sugar and vinegar depending on the fruit that I am using. A little more for the tart huckleberry, a little less for the fresh picked strawberries. You can also use different vinegars to make it more unique. My other favorites are Fig Vinegar and Champagne vinegar. If all else fails pick your fruit and google that fruit followed by shrub recipe and you should find something!
