Blueberry Berry Shrub
Ingregients
1 cup Sugar
½ cup Honey
1 knob Ginger root
Equipment
medium sized non-reactive sauce pan, fine-meshed strainer.
Instructions
Combine the berries, water, sugar, honey and ginger in the sauce pan and bring up over medium heat to just a boil. Reduce the heat and simmer for 15 minutes. Add the vinegar and simmer for five more minutes. Pass the syrup through the mesh strainer making sure to give the fruit and ginger a good squish. Cool and store in a jar. Keeps in the fridge for up to a month.
To serve, mix chilled syrup with seltzer water and ice in a tall glass. We like a ratio of 1 part syrup to 2 parts seltzer, experiment with how sweet (and tart) you like it. The syrup is also handy to have around for drizzling on pound cakes, ice cream and on a cheese platter.