Traditional shrub calls for soaking fruit in an equal measure of vinegar for a couple of weeks, straining, then adding sugar and water. This recipe offers an herb-infused variation.
• 2 cups fresh lemon verbena
• About 1 1/2 cups vinegar
• 1 to 4 cups sugar, according to taste
• 1 gallon cold water
1. Pack herbs into a pint jar; pour vinegar over herbs until jar is full. Let sit a few weeks, or heat the herbs and vinegar on the stove for 10 to 15 minutes. Strain. Stir remaining vinegar with sugar and water. Serve chilled.
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