• Cook the fruit: In a medium saucepan, combine 227 grams water, 340 grams granulated sugar, 10 grams fresh ginger (if using), and 340 grams fresh blackberries.

  Cook over medium heat, stirring occasionally, until the blackberries soften and can be easily mashed with the back of a wooden spoon, and the liquid has reduced to a foamy, bubbling syrup, about 15 - 20 minutes.
• Mash the fruit: Pour the mixture through a fine-mesh sieve set over a large bowl. Press firmly on the solids with a wooden spoon to extract as much liquid as possible, then transfer both the strained liquid and solids to the bowl.
• Add vinegar: Stir in 340 grams apple cider vinegar. Mix well.
• Cool and refrigerate: Allow the shrub mixture to cool to room temperature, about 1 hour. Seal and refrigerate the mixing bowl for 3 - 5 days before using to allow the flavors to meld.
• Strain and store: Once cooled, strain the mixture once more over a fine-mesh sieve. Discard the solids, then transfer the liquid to a clean glass mason jar or bottle and seal tightly.

  Refrigerate for up 1 - 2 months.

For a shrub mocktail:

• Fill a glass with ice cubes, then pour in 1 ½ ounces homemade blackberry shrub and 227 grams seltzer, club soda, or soda water. Mix, adjust as desired, and enjoy!

  Note: I like my drinks tangier, so I'll often do 2 - 2.5 ounces shrub!