Lemon and Grape for the Scorching Summer Day

Shrubs take several days to make, as they have to mellow in two or three stages. However, they are simple to put together and none of the preparation is time consuming.  If you are patient, the reward is considerable. They are great party drinks – put out the pitcher and let your guests add the other elements (ice, and/or carbonated water/tonic/club soda, rim) according to their own taste.

Instructions

1. Zest the lemons making thick strands of peel. Add to the sugar and mix with your hands or a fork until the peel is well-coated with sugar. Place the mixture in a closed container, shake it periodically to further mix the sugar and peel, and refrigerate the mixture overnight. 
   
2. Add 3/4 cup water. Put the mixture in a saucepan on a low light. Heat it just until the sugar dissolves. Then take the mixture off the heat and remove the lemon zest without taking any of the sugar mixture with it. (If necessary, scrape the rind with a butter knife as you remove it.) Add a 3-4-inch stem of fresh rosemary and refrigerate the mixture in a closed container for a second day. If the rosemary has not yet added aroma to the mixture, add more rosemary and refrigerate for another day.
3. On the second or third day, add the vinegar and refrigerate for another 2 days.
4. Serve the shrub with or without ice cubes/crushed ice. Add a splash of club soda/seltzer/sparkling water or similar carbonation. To turn the shrub into a cocktail, add 4 ounce of Stone Hill Winery Concord wine, or more if desired. The cocktail version can be made with or without the splash of carbonation. If making a cocktail, wine is typically added before the carbonation.