Peach Rosemary Shrub
by Market Chef Monique Santua of Gastromonique
1 lb peaches, chopped (Engel Farms or Zenner Orchards)
2 sprigs rosemary, chopped
2 c honey (Austin Honey Co or Round Rock Honey)
2 c apple cider vinegar
Add peaches and rosemary into a cleaned jar. Pour in honey and mash all the ingredients together. Cover and secure a clean kitchen towel over the jar and let it sit on your counter for 1-3 days, stirring once a day.
On day 2 or 3, strain the shrub and discard fruit. Add apple cider vinegar 1/4 c at a time to taste until you have a nice balance of sharp and sweet notes. The vinegar will mellow over time.
Refrigerate and enjoy!