While Wenatchee may be far from the tropical world, our summers get pretty darn hot, and a cold, delightfully fruity Tropical Shrub makes for a great way to cool off. The sweetness and light acidity of this shrub makes it excellent in a cocktail.


2 cups of D’Olivo Peach White Balsamic Vinegar

1 cup of fresh strawberries roughly chopped- smashed

For Serving:

1 cup of fresh strawberries sliced

1 lemon thinly sliced

Fresh mint leaves

8 cups of chilled sparkling water or seltzer water



In a 1 liter mason jar or container, add the cup of smashed strawberries, pour in Peach White Balsamic, cover, and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be.

Strain and keep in a tightly sealed container and refrigerated up to two months.

To serve, add 1-2 tablespoons of shrub for every 8oz of chilled sparkling water or seltzer water. Add fresh fruit, lemon and mint. Serve chilled over ice.

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