2 c. Mango White Balsamic
1 c. peeled sliced kiwi fruit
8 c. chilled sparkling water
In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
To serve: Add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired. Makes between 16-32 servings depending on amount added to water or cocktails.
There can never be too much shrub! Add to your favorite spirit in place of or combined with sparkling water for an amazing cocktail mixer! The term shrub refers to a drink that is made by mixing a sweet vinegar with spirits, water, or carbonated water. The term "shrub" can also be applied to the sweetened vinegar from which the cocktail is made; the syrup is also known as "drinking vinegar". Drinking vinegar is often infused with fruit juice, herbs and spices for use in mixed drinks.