Ferment sugar and fruit for 2 days BEFORE adding vinegar and herbs (takes 5 to 9 days)
Combine the fruit and sugar in a large mixing bowl.
Muddle them together until the fruit is crushed.
Transfer to a wide-mouth mason jar with airlock
Let it ferment at room temperature for 1-2 days.
Next, place fermented fruit into a larger airtight clamp top glass container
Add the herbs and vinegar.
Let the mixture ferment at room temperature for 4 days up to a week.
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.