Combine fruit, vinegar and sugar in a bowl or glass measuring cup. Mash fruit together with vinegar and sugar to release the fruit’s juices. Transfer to a clean pint jar or other tight-sealing container and refrigerate for at 24 hours or up to 3 days.Strain out solids (the fruit can be reused for another purpose), funnel into a clean (and ideally sterilized) jar. Shrub can be stored in the refrigerator for up to 6 months.To mix, pour 1 to 2 tablespoons shrub syrup over ice and top with 4 ounces of club soda, or to taste. You can play around with flavored sodas, adding aromatics like rose petals to the shrub itself, or adding flavored syrups like elderflower syrup for myriad unique flavor combinations.