2 c. Pink Grapefruit White Balsamic
1 c. fresh strawberries
3 mint leaves, chiffonade
2 L. sparkling water
In a one liter mason jar or container add the strawberries and mint, crush a bit with muddle or spoon to release the juice. 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 "shrub" depending on your preference for sweetness to 8 oz. of chilled sparkling water.
Serve over ice if desired.