Strawberry Basil Shrub

In a large bowl, combine sliced strawberries and raw honey.

Muddle the mixture until the strawberries release their juices and the honey is well incorporated.

Transfer the muddled mixture to a large airtight glass container.

Add the chopped fresh basil 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, ensuring you release any built-up gas periodically.

After fermentation, strain the mixture through a cheesecloth, squeezing out all the syrup.

Transfer the strawberry basil shrub syrup to clean jars or bottles for storage.

Keep the shrub covered in the refrigerator, and it should last for 2-4 months.