- 6 sprigs rosemary
- 1 Cup sugar
- 1 Cup freshly squeezed tangelo juice from medium sized tangelos
- 1 Cup apple cider vinegar
Combine rosemary sprigs and sugar in a bowl, cover with plastic wrap and let sit at least 8 hours or overnight. Add juice to the bowl and stir to help start to dissolve sugar. Let sit, covered, overnight, occasionally stirring. Pour mixture through a fine mesh strainer into a bowl, add vinegar, and stir to combine. Then, transfer to a bottle or airtight container using a funnel. Seal and store in fridge. After 3 days, start tasting for desired flavor: The shrub will mellow the longer the vinegar sits with the juice and rosemary essence. After 5 or 6 days, shrub should be ready to use.