Rosemary-Tangelo Shrub Recipe

• 6 (5-inch long) sprigs rosemary
• 1 cup sugar
• 1 cup freshly squeezed tangelo juice from approximately 4 medium sized tangelos
• 1 cup apple cider vinegar

1. Combine rosemary sprigs and sugar in a bowl, cover with plastic wrap and let sit at least 8 hours or up to overnight.
2. Add juice to the bowl and stir to help start to dissolve sugar. Let sit, covered, overnight, occasionally stirring. Pour mixture through a fine mesh strainer into a bowl, add vinegar and stir to combine, then transfer to a bottle or airtight container using a funnel. Seal and store in fridge. After 3 days, start tasting for desired flavor: the shrub will mellow the longer the vinegar sits with the juice and rosemary essence. After 5 or 6 days, shrub should be ready to use.

rosemary, sugar, freshly squeezed tangelo juice from approximately, apple cider vinegar

Taken from www.seriouseats.com/recipes/2014/03/rosemary-tangelo-shrub-drinking-vinegar-for-mixed-drinks-recipe.html (may not work)