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- 1 pound whole kumquats, quartered
- 1 cup mild honey
- 3 tablespoons lavender buds
- ½ cup fresh Meyer lemon juice
- 1 cup apple cider vinegar
- Sparkling water
- Ice
- Place the kumquats, honey, and lavender in a glass bowl or large jar and muddle to draw out the juices and oils from the citrus. Stir in the lemon juice and vinegar. Cover the shrub and let it sit at room temperature for 2 full days. After two days, strain the shrub, pressing on the solids to extract as much liquid as possible.
- Store the shrub in the refrigerator for up to a month. To serve, pour a few tablespoons into a glass. Add ice and fizzy water until you like the way it tastes; 1 part shrub to 3 or 4 parts fizzy water is usually about right. Enjoy.
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