Ingredients: 

• 4 medium, ripe peaches (about 1 pound)
• 1 cup sugar
• 1 1/2 cups Olivelle Raspberry White Barrel Aged Balsamic Vinegar

Directions:

• Peel and pitt the peaches and place in a bowl
• Add sugar and vinegar and puree with an immersion blender.
• Store concentrate in an airtight jar in the fridge for 3-5 days, shaking daily to help dissolve sugars.
• Once the sugar has dissolved, mix the concentrate with still or sparkling water, your choice!
• We used 1/4 cup concentrate per pint of still water - but adjust based on your preference.
• Shrub can be stored for several months in refrigerator.