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Backyard Fruit Shrub with O Honey White Balsamic Vinegar


Wild blackberries and sweet peach tea come together to capture the essence of summer in this delicate and delicious drink. A garden of homegrown fruits and her buzzing backyard beehive inspired Janet K. of Lafayette, CA to create this colorful shrub using O Honey White Balsamic Vinegar. This flavorful frosty mixer made the list of honorable mentions in O’s Cool Summer Sips Recipe Contest and is sure to keep you cool on a sultry summer day.


  • 1 cup blackberries, preferably wild
  • ½ cup sugar
  • 1 tea bag of peach tea (such as Celestial Seasonings Country Peach Passion)
  • ¼ cup O Honey White Balsamic Vinegar
  • Sparkling water


The night before:

  1. Mash blackberries with sugar, cover and let stand overnight at room temperature.
  2. Seep the tea bag in 1 cup of hot water for six minutes and let cool.
  3. Pour cooled tea into an empty ice cube tray and freeze.

Day of:

  1. Strain the sugared berry juice and discard the seedy pulp.
  2. Combine the juice with O Honey White Balsamic Vinegar to make a shrub syrup.
  3. To serve, fill a glass with the peach-tea ice cubes, add 2 oz of the shrub syrup and fill the remainder of the glass with sparkling water. Stir gently and enjoy.


Using a food mill/ricer/sieve is the easiest way to mash or crush fresh fruit, or you can simply use a potato masher and grab a wide bowl. At times, it can be easier to do a little at a time rather than all at once. To do so, begin with a single layer of fruit at the bottom of the bowl, crush it, then scoop the mash into another bowl. Repeat until all fruit has been crushed. In this case, you could add the sugar once all of the blackberries are crushed and mix well.