Combine blueberries and raw honey in a large mixing bowl.
Muddle the blueberries and honey until well combined and the berries are partially crushed.
Transfer the muddled mixture to a large airtight glass container.
Add the chopped fresh mint and pour in the raw unpasteurized apple cider vinegar.
Seal the container and allow the mixture to ferment at room temperature for 2-4 days, releasing any gas as needed.
Strain the shrub through a cheesecloth, extracting all the flavorful syrup.
Transfer the blueberry mint shrub syrup to clean jars or bottles for storage.
Keep the shrub refrigerated; it should stay delicious for 2-4 months.
0 servings