1 cup freshly squeezed tangelo juice (approx. 4-5 medium sized tangelos)

6 sprigs fresh rosemary

1 cup sugar

1 cup apple cider vinegar

Combine rosemary sprigs and sugar in a bowl, cover with plastic wrap and let sit for at least 8 hours. Add tangelo juice to the bowl and stir to help the sugar dissolve. Let sit, covered, overnight, in the fridge, occasionally stirring. Pour the mixture through a fine mesh strainer into a bowl, add the apple cider vinegar and stir to combine, then transfer to an airtight container using a funnel. Seal and store in fridge.

After 3 days, start tasting for desired flavor: the shrub will mellow the longer the apple cider vinegar sits with the juice and rosemary essence.

After 5 days, the shrub should be ready to drink and it can be stored in the fridge for up to a month! We enjoy it over ice with a sprig of rosemary :)