Lemon, apple cider vinegar, honey & sparkling water — Britain's drinking vinegar
The word 'shrub' comes from the Arabic word for drink (sharuba), the same root as sharbat and sherbet. In Tudor England, fruit was macerated in vinegar and sugar to create a concentrated syrup that kept indefinitely and made an extraordinary tonic when diluted. Craft bartenders rediscovered shrubs in the 2010s as a way to add complexity to non-alcoholic drinks.
The 48-hour cold process extracts the lemon oils from the zest without heat, giving a more aromatic flavour than cooking. Raw apple cider vinegar (with the 'mother') gives a milder, more complex acidity than regular white vinegar. Store the shrub syrup refrigerated for up to 3 months. Excellent with thyme or basil as a herb addition.