Lemon Lime Shrub Here is a lemon-lime shrub recipe from Tracey Brown at Vine & Brown, a local producer of shrubs and other culinary products. The shrub can be used in a beverage or a dressing.

2 limes 2 lemons 2 cups cane sugar 2 cups white wine vinegar

Cut the limes and lemons into thin slices and place in a glass or stainless steel bowl, being careful to capture all the juice. Add the sugar and stir to coat the fruit.

Cover and place in the refrigerator for 2 or 3 days, stirring once daily. You will notice the juice from the fruit has blended with the sugar.

At the end of the second or third day, add the vinegar and stir. Allow the vinegar and fruit mixture to mingle for several days.  The tartness of the vinegar softens with the fruit syrup. Once that occurs, strain out the fruit using a 2-part process: for the first strain, use a mesh strainer over a bowl. Pour the fruit and liquid mixture into the strainer to remove the bulk of the fruit. Squeeze the fruit with your hands to release all the juice.

Next, strain the liquid through cheesecloth draped over a bowl; this will remove any additional fruit particles and leave you with a sweet and tart liquid.

Pour into a clean, sterilized glass bottle and refrigerate.

Feel free to experiment with other vinegars, such as apple cider or balsamic. Herbs and spices can also be added to create different flavor profiles.