Combine the fruit and sugar in a large mixing bowl.
Muddle them together until the fruit is crushed.
Transfer to a large airtight clamp top glass container
Add the herbs and vinegar.
Seal the container.
Let the mixture ferment at room temperature for 2-4 days.
Strain the shrubs through a cheesecloth squeezing out all the syrup.
Transfer the shrub syrup to clean jars or bottles and store covered in the refrigerator for 2-4 months