Fruity Lemon Balm Shrub - Untested

https://www.ruralsprout.com/lemon-balm-uses/?fbclid=IwAR24Sb7eqla0fOIDTIK8SCEXJX_4G1NeUDN7CwIThoZKi9ipSy_4K4gg3Ck

Drinking shrubs are concentrated syrups made from fruit, sugar, and vinegar.

Allowed to steep for days to weeks, they impart bold, deep flavors when mixed with plain water or seltzer. Since any type of fruit (or combination of fruits) will do, it’s a fantastic way to use up your bumper crops.

You can also collect fruit scraps (apple cores, orange peels, peach pits, and the like) for a zero waste brew.

To make, you will need:

Quart sized canning jars (like these)

2 cups of fruit, chopped

½ cup of lemon balm, chopped

2 cups of apple cider vinegar

1 to 2 cups of sugar

Cheesecloth or fine mesh strainer

1. Add fruit, lemon balm, and sugar to the jar. Mash it up with a wooden spoon to release juices and screw on the lid. Place in the fridge for 24 hours. Add vinegar and stir well. Replace lid and store in a cool, dark place for up to one month – the longer you leave it, the more intense the flavors will be.
2. Using cheesecloth and another clean jar, strain the mixture until all fruit bits have been removed and the liquid is clear and unclouded. Screw on the lid tightly and store in the fridge. Drinking shrubs will last for six months.
3. To serve, dilute shrubs to taste. Start with a glass of flat or fizzy water and add 1 tablespoon of shrub and stir well.