In a large bowl, combine cubed melon and raw honey.
Muddle the mixture until the honey is well mixed, and melon is partially crushed.
Transfer the muddled mixture to a large airtight glass container
Add chopped fresh mint and pour in the raw unpasteurized apple cider vinegar.
Seal the container and let the mixture ferment at room temperature for 2-4 days, releasing any gas as needed
Strain the shrub through a cheesecloth, extracting all the syrup.
Transfer the melon mint shrub syrup to clean jars or bottles for storage.
Keep the shrub refrigerated; it should remain fruity and refreshing for 2-4 months.
0 servings