- 3 C. of fresh fresh fruit, ideally summer berries, chopped rhubarb, etc
- 1 C. sugar
- 1 C. The Olive Tap Lambrusco Wine Vinegar
Prepare your 3 cups of fresh fruit, cleaning and chopping as necessary. In a large glass jar with lid, combine fruit with sugar, mixing and muddling just a bit. Leave covered in refrigerator for 24-48 hours. Pass the mixture through a metal sieve to remove all of the solids of fruit. Measure the fruit syrup extracted and for every 1.5 cups of fruit juice, combine 1 cup of Lambrusco Wine vinegar. Store refrigerated in a glass bottle. Serve in small glasses, or splash into sparkling water, champagne, or proscecco. There are so many uses for shrubs in the kitchen as well…do not hesitate to experiment!
Recipe and photo by Jennifer Thornton, Olive Oil Specialist at The Olive Tap and the “Olive Oil Princess”