I made my own white wine vinegar and then macerated a bunch of cut up peach bits in it for....about 3 days, 5 days...I'm not sure. Then I pureed the whole shebang in the blender and combined it with the proportions being 1/4 peach puree to 3/4 plain or lemon lime soda water. That means my shrub is not crystal clear but cloudy with the peach puree, skins and all. I do hate to waste.
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In reality, each day I just poured the peach concoction into a glass til I thought there was enough, a scientific term you know, and then topped it with ice and soda water. Tart and good. I didn't add any sugar but that's up to you. Were these peaches super sweet? Nah,these peaches were just grocery store ones. Not so great to eat but damn good to drink. I also suspect a bit of basil or rosemary in the maceratingg might add a nice je ne sais quoi. Try it.