Yes, you can use balsamic in your drinks for a refreshing taste ~~ And it’s GOOD for you!
Vinegar has been used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season since the 17th century!
- 12 oz. berries (such as raspberries, blackberries, blueberries, or strawberries), sliced or quartered if large
- 2/3 cups (or more) honey
- 1 cup (or more) Blackberry Ginger Balsamic
- Seltzer Water (approximately 6-8 oz)
- Fresh lemon, lime slices with mint sprigs for garnish (optional)
- Gently mash berries in a medium bowl with a fork.
- Transfer to jar, add honey, and stir to combine.
- Seal jar and let fruit mixture sit at room temperature, shaking a couple of times, until berries are very soft and falling apart and honey is at least mostly dissolved, about 1 day (mixture should look very juicy).
- Strain fruit mixture through a colander into a medium bowls to remove the seed and pulp discard fruit. Scrape any undissolved honey left in jar into bowl.
- Add vinegar to syrup and stir to combine. Taste shrub and add more sugar or vinegar to your liking—it should taste both sweet and sharp but not overpowering in either direction (keep in mind the flavors will meld as the shrub ages). Pour shrub into a clean jar; cover with lid and chill until flavors come together and mellow, at least 1 week.
Putting it all together:
- For a refreshing non-alcoholic drink, pour 2 Tbsp. shrub into a glass filled with ice and top off with seltzer; stir gently to combine. Garnish with lemon, lime slices and mint (optional).