Peach Shrub Recipe

1. 1

   Halve, pit, and cut the peaches into 1-inch pieces and place in a medium, nonreactive bowl.

2. 2

   Add the sugar and toss until the peaches are thoroughly coated and most of the sugar has dissolved.

3. 3

   Cover tightly with plastic wrap and refrigerate for 2 days, checking after 1 day to make sure that all the sugar on the bottom has dissolved.

4. 4

   (If the sugar hasnt dissolved, toss again.)

5. 5

   Add the vinegar and basil and stir to combine.

6. 6

   Cover tightly with plastic wrap and refrigerate for 7 to 10 days.

7. 7

   Set a fine-mesh strainer over a medium bowl.

8. 8

   Strain the peach mixture, pressing on it with a rubber spatula or wooden spoon to extract all of the liquid; discard the contents of the strainer.

9. 9

   Transfer the peach shrub to a pint jar or container, cover with a tightfitting lid, and store in the refrigerator for up to 6 months.

* Per serving · 4 servings · Values may vary.