From Helen Krayenhoff’s 12 Simple Seasonal Vegetable Recipe Ideas
Finely dice 2 cups ripe plums and mix with 2 cups white balsamic vinegar and ½ cup sugar.
Put the pits in a jar, pour in fruit mixture, and seal. Age in a dark, cool place for 2 to 3 weeks,
then strain into a bottle and refrigerate.
Use 2 tablespoons of shrub in an 8-ounce glass with ice. Top with sparkling water. Use in cocktails.
Variation: For added complexity, add some black pepper, ginger, or lemon verbena to fruit before aging.