Preparation

• Place the strawberries, sugar, balsamic vinegar and 2 tablespoons water into a saucepan over medium heat for 20 minutes, stirring occasionally and crushing the berries with a spoon.

• Place a fine mesh sieve over a bowl and strain the mixture, pressing the fruit with a spoon and scraping the bottom of the sieve to remove all the juice. Discard the solids. You should have about 1½ cups. Shrub will keep refrigerated 7 to 10 days.

• For a cocktail: Pour 1½ ounces of strawberry shrub into a tall glass with ice. Add 2 ounces gin and stir well.

• For a nonalcoholic beverage: Pour 1½ ounces of strawberry shrub into a tall glass with ice. Add ½ cup soda water and stir to combine.