In Bloom

• 2 medium pitted plums
• 1 1/2 cups water
• 1 3/4 ounces dried rosehips
• 2 1/2 ounces dried rosebuds
• 3/4 ounces dried hibiscus
• 1/2 cup plus 2 tablespoons white vinegar
• 1/4 cup white sugar

1. Bring all contents to a slow simmer for 10 to 15 minutes.
2. Let cool, and strain.
3. Bottle and refrigerate up to 2 weeks.
4. For a cocktail, pour 2 ounces of the shrub with 2 ounces of tequila (Denton prefers Tapatio blanco) over ice, and add a splash of soda.

plums, water, rosebuds, hibiscus, white vinegar, white sugar

Taken from cooking.nytimes.com/recipes/1015070 (may not work)