You will recall that back in December I invented a tasty cocktail called the Citrine and even updated it so that it could be made even without a neighbor making plum vodka for you.

What I didn’t do was get around to providing a recipe for making the Cardamom Peach Shrub, so better late than never, as they say.

Cardamom Peach Shrub

1 lb peaches, chopped
¾ c cane sugar
1 c water
5 cardamom pods
1 cinnamon stick
1 c apple cider vinegar

• Combine the peaches, water, sugar and spices in a small pot and bring to a simmer. Cook over low heat until the fruit is tender and soft, about 15 minutes.
• Strain the mixture (keep the fruit for ice cream or oatmeal, it’s not needed anymore). Combine the fruit syrup with the apple cider vinegar, and chill.
•  The syrup should last in the fridge at least a week.

You may use canned peaches, of course. I cannot remember whether I rinsed them before using them; the sweetness of the packing syrup might throw the whole thing off. I rather think I did rinse them.