In a saucepan, simmer equal parts water & sugar until the sugar is completely dissolved.
Add the fruit & basil, and simmer until fruit is sufficiently softened and can easily be crushed.
Crush fruit to release the juices and allow to cool.
Pour through a fine sieve or straining funnel and collect the juices. If you want to maintain higher clarity of your shrub, just allow the juices to drip through. At this point, you may choose to save the fruit syrup as is OR you can add your vinegar to complete the shrub.
Fill your vessel of choice by using a funnel. Cap it, label it and store it in your refrigerator. I love keeping some of these French Square bottles on hand for things like this…they look so pretty, but are also great space savers and fun for sharing! Stout Bottles are another unique container option.
The generally accepted ratio for a shrub is equal parts fruit, sugar & vinegar. As mentioned above, we reduced the sugar for this recipe so that the fruity and savory flavors of the thai basil could share the spotlight.