YIELD: ABOUT 1 CUP
Grape juice is extremely sweet, but this shrub strips that down a bit, revealing a clearer essence of grape flavor. You’ll want to boil the vinegar until the grapes are soft, but make sure to keep an eye on it. You don’t want all of the vinegar’s hard work to boil down.
1 cup red seedless grapes, halved
1 cup apple cider vinegar, or more as needed, like Bragg’s Organic Apple
1/3 cup raw cane sugar
In a nonreactive container, like a 2-cup Mason jar, place the chopped grapes. Top with the vinegar, making sure the fruit is entirely covered (and adding more vinegar, if needed). Cover the mixture, and let sit at room temperature for 5 days, shaking the container once a day. When the mixture is ready, transfer the liquid and fruit to a medium pot. Add the sugar, and bring to a boil over high heat. Let boil for about 5 minutes, stirring to make sure the sugar is dissolved, and smashing the grapes into the liquid. Remove from the heat, and let cool. Use a fine-mesh sieve to strain the fruit from the shrub, and transfer the liquid to a covered container. Refrigerate for up to 2 weeks.
To serve, stir 3 tablespoons Grape Shrub, or to taste, into 8 ounces (1 cup) seltzer.