• Combine the fruit and vinegar in a jar and allow to sit for at least one week out of direct sunlight. Give the jar a shake every few days. I like to let mine sit for a couple of weeks sometimes to really infuse the vinegar.
• When you are ready, strain the fruit and either compost it or use it to make a tart chutney.
• Your vinegar is ready to use now, or you can dilute it and carbonate it with a second ferment.

TO DO A SECOND FERMENT FOR YOUR WATERMELON-MINT SHRUB

• Add 1 cup of your shrub to a grolsch flip-top bottle (This is to help it carbonate. If you don't mind just a light carbonation, you can use a glass jar or bottle of your choosing).
• Fill your bottle the rest of the way with filtered water, leaving a couple of inches of head space.
• Add 1- 2 teaspoons of sugar. (This is also for carbonation purposes. The bacteria and yeast in the shrub will "eat" most of this sugar, replacing it with probiotics.)
• Let the bottle sit out of direct sunlight for at least a week. Check to see if it is ready every few days after that first week. You may need to let air out of the bottle from time to time to release pressure.
• Enjoy! The best time to drink a shrub is about 20 minutes before your meals. You will enjoy better digestion and more balanced blood sugar, which can both have significant impacts on your health!