Remove the stems from the strawberries and cut them in quarters.
Combine the strawberries and sugar, and mash them together with a potato masher to release some of the juice.
For Blueberry-Ginger version, combine berries and sugar in a glass jar, and gently mash on the berries to break them up. Add the ginger.
Store the mixture(s) in the fridge overnight. Add the vinegar(s), and give a stir. Leave the mixture(s) in sealed jar(s) in the fridge for a few days.
Strain out the fruit and store the syrup in a glass jar or bottle. Try not to let a metal lid come in contact with the vinegar, as it may rust.
Combine the shrub syrup with soda water (vodka is nice too) to taste. Serve over ice. I use about 3 tablespoons of syrup to 12 ounces of soda but play with it and see what you like.
About this recipe
Recently a friend introduced me to this combo of strawberries and balsamic vinegar and I just can’t get enough of it. Once you try this, you will be all over the internet looking for other combinations. Cherries, which are not berries but rather a stone fruit related to peaches, are also excellent with the balsamic vinegar.
(To further explore the balsamic vinegar/berry taste combo, look online for Barbara Kingsolver’s recipe for Basil Blackberry Crumble. For an easy summer cobbler-type dish it cannot be beat and you can mix and match all kinds of fruit in it.)