Red fruit shrub

This recipe is totally not original - all credit must go to Max Miller of Tasting History.  His recipe is also in his eponymous cookery book, which you should absolutely all buy (as well as following his YouTube channel if you like food and history, and the history of food).  Anyway, the first time I made it, I followed Max's recipe exactly, except that I used cider vinegar instead of the white wine vinegar he recommends, and I only made half-quantities, in case we didn't like it.  This time, however, I wanted to make a litre to take away on our forthcoming holiday (and yes, do please follow on my travelblog!), but, needless to say, Lidl was out of frozen raspberries and I only had about 200g of them in my freezer.  I use frozen, by the way, as they are very much cheaper than fresh, and also render a lot of juice when they thaw, adding to the deliciousness of the drink.So, anyway:

About 700--750 g frozen red fruit of various kinds (I used a 500g pack of "summer fruit" and c 200 g raspberries)

500 ml cider vinegar or white wine vinegar.  Whichever you use, get the clear kind, not the one with the "mother" in it.

450 g granulated sugar

Put the fruit into a large saucepan and allow to thaw.  Pour over the vinegar and mash it very thoroughly - you don't want any whole berries left.  Leave for at least 12 hours, and up to 24 hours.

Bring the vinegar and fruit mix to the boil, and then pass it through a sieve or a mouli to extract as much juice as you possibly can from the fruit. 

 Now add the sugar, bring it back to the boil, and simmer for 20 minutes.  Allow to cool, then bottle. Will keep awhile in the fridge.

Dilute to taste with still or sparkling water - and maybe, as Max suggests, add some gin!  Delicious.  I expect one could get away with slightly less sugar, but it's still lovely.