Kiwi Mango Shrub
1 cup Mango White Balsamic Vinegar
1/2 cup Kiwi fruit peeled and sliced
1 litre Sparkling water
Put the kiwi in a small mason jar or container. Pour the balsamic over the fruit and infuse for at least one hour or up to four hours. The longer the infusion time, the stronger the kiwi flavour.
Strain and keep refrigerated and tightly covered for up to one month.
To serve, add 1-2 tablespoons of infused vinegar, to a glass of sparkling water. Adjust to taste. Add ice if desired.