Shrubs...not for your landscape

I am trying a new (to me) preservation method...shrub making.  Shrubs are a drink from at least the Colonial days.  I read an article about them in Urban Farm (now defunct) magazine and was intrigued.  I make the Strawberry Peppercorn one first and really liked it.  The article also included a recipe for Blueberry Lavender which will be ready tomorrow.  I also came up with the idea of Peach Ginger and Blackberry lemon versions.  The basic method is this:
2c fruit
1c sugar
2t of other ingredient (ex: peppercorn, ginger).
Mix all together to macerate in fridge for 24 hrs.  Strain out solids into clean bowl and add 1c apple cider vinegar.  Place in clean sterilized mason jar in fridge for 1 week.  Lasts 6 months.

The blueberry lavender macerates for 2 days only because you have to steep the lavender in the vinegar that long.  I searched on pinterest and found varying directions, but this seems the easiest.

 I had to ponder your post awhile, as I had no idea that  'shrub' had multiple definitions.  Thanks for supplying my new word of the day!

I'm trying to imagine the final product.  Do the sugar and vinegar  cancel each other out?  ie is the beverage sweet, sour, or neutral?

Herblover, these drinks are really "in" right now.  My college kid was telling me about them!  Sounds interesting, I looked and Buzzfeed had an article from June 2014 with a ton of recipes...also known as drinking vinegars.  I might have to try my hand at the rhubarb one....love rhubarb!

Tried my Peach Ginger shrub yesterday; I liked it.  I have been using them to flavor water, but they can also be used in salad dressings and sauces according to the article.  Boffer, I find the flavor tart but not acidic.  I didn't want it too sweet but I think you could adjust the amount of sugar to personal taste.  going to try the Blueberry Lavender today.