Strawberry Shrub

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.