makes about 2 cups
recipe slightly adapted from Real Simple
- 1 1/2 lb. strawberries (about 3 pts), trimmed and hulled
- 1/2 cup distilled white vinegar
- 1 cup sugar, or to taste
Puree strawberries in blender or food processor until smooth. Transfer to a bowl and stir in vinegar. Chill, covered for about 12 hours.
Pour mixture in a fine mesh strainer, and let drain, gently stirring frequently and pressing without forcing too much pulp through strainer. Discard pulp.
Transfer juice to a 2 quart heavy nonreactive saucepan and stir in one cup sugar, then cook over medium heat, stirring until sugar is fully dissolved, 2 to 3 minutes. Cool syrup 30 minutes. Shrub lasts in refrigerator for up to two weeks.