| 2 c | chopped strawberries |
| 1 c | sugar |
| 1 c | balsamic vinegar |
| dash salt |
In a medium non-reactive bowl or container, macerate strawberries with the sugar. Cover and refrigerate for about a day, or until the sugar draws out the juice and makes a syrup. Strain the fruit solids, pressing firmly to extract as much syrup as possible. You can use the fruit solids as a dessert topping or discard it. Add the vinegar to the syrup. Transfer to a bottle or jar. Store, covered, in the fridge for up to two weeks.
To make a drink
Fill a tall glass halfway with ice, add 1-2 T shrub syrup, or to taste and top off with sparkling water or soda. Makes about 2 cups shrub.