HONEY GINGER NECTARINE SHRUB
1 cup water
1 cup sugar
1 lb nectarines, peeled, pit removed (or your favorite stone fruit)
1⁄2 cup Seasons Peach Infused White Balsamic Vinegar
1⁄2 cup Seasons Honey Ginger Infused White Balsamic Vinegar
Combine the sugar and water in a small sauce pot over medium heat. Gently stir to help the sugar dissolve. When the sugar has completely dissolved, add the nectarine and let simmer for about 8-10 minutes, until the fruit looks fully soaked in the liquid and the liquid itself appears to have a light color. Turn off the heat and add both the Peach and Honey Ginger vinegars. Let steep for about 10-20 minutes; strain, then store in an airtight container in the refrigerator for up to one month.
COCKTAIL IDEA: Combine 3⁄4 cup of gin (your preference) with 31⁄4 cups seltzer water and 11⁄2 cups of the nectarine shrub. Gently stir to combine. In lieu of ice, serve with frozen nectarine slices, frozen berries, etc.