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Preserving large amounts of fresh fruit can be a real drag when you don’t have any refrigeration. Thankfully, the hardy folks who set up shop in the American colonies got creative by inventing a syrup they called a shrub. A couple of different processes can be used, but a shrub is equal parts ripe fruit, mild vinegar, and sugar. Also called “drinking vinegar,” it can be mixed with seltzer for a bright, tangy, non-alcoholic refresher, or used by the savvy bartender as an acidic cocktail component.