Directions

1. 1

   Sterilize a mason jar by washing it thoroughly in hot, soapy water and rinsing well. Place the clean jar in a pot and cover with warm water by 1 to 2 inches. Bring to a boil and maintain at a rolling boil for 10 minutes. Wash the lid and cap in hot, soapy water, rinse thoroughly, and place in boiling water to scald. Using canning jar lifters or tongs, carefully remove the hot jar from the water and set aside to cool slightly.

2. 2

   Once the jar is cool enough to handle, place the halved and pitted apricots into the sterilized jar.

3. 3

   Pour the vinegar into a small saucepan and heat over medium heat until it reaches just below the boiling point, approximately 190°F on an instant-read thermometer. Do not allow it to boil vigorously.

4. 4

   Carefully pour the hot vinegar over the apricots, leaving at least 1/4 inch of headspace at the top of the jar. Wipe the rim clean with a damp cloth to remove any vinegar or fruit residue, then cap the jar tightly with the sterilized lid.

5. 5

   Allow the jar to cool completely at room temperature without disturbing it. Once cooled, transfer to a cool, dark storage location such as a pantry or refrigerator.

6. 6

   Let the apricot-vinegar mixture infuse for at least 24 hours and up to 4 weeks, depending on how intense you want the apricot flavor. Once the desired flavor strength is reached, strain the vinegar through a damp cheesecloth or fine coffee filter, pressing gently to extract all liquid. Strain again if needed until the vinegar is completely clear. The strained fruit can be composted or reserved for use in chutneys or preserves.

7. 7

   Combine the strained apricot vinegar and sugar in a clean saucepan. Bring to a boil over medium-high heat, stirring frequently to dissolve the sugar completely. Once the mixture reaches a boil, remove from heat and let cool to room temperature.

8. 8

   Once cooled, pour the apricot shrub syrup into a clean, sterilized bottle or the original mason jar (following the sterilization method in step 1). Cap tightly and store in the refrigerator for up to 6 months. Before each use, taste to ensure the syrup smells and tastes fresh; discard immediately if you notice any mold, bubbling, cloudiness, or slimy texture.

9. 9

   To serve, fill an 8-ounce glass with ice cubes. Pour sparkling water almost to the top of the glass, then add 1 tablespoon of the apricot shrub syrup. Stir well to combine. Taste and add more syrup if desired. Serve immediately and enjoy.