Serious Eats: Recipes
This recipe makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup you use per drink. Store it for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh.
The remaining fruit will have lost much of its flavor to the syrup, but it should be tasty enough to serve atop ice cream or cake.