In summer, my refrigerator is divided fairly equally into four quadrants: freshly harvested homegrown vegetables and fruit; jars of pickled foods; syrups, shrubs, and kombucha; and everything else. When I first started making drinking shrubs—concentrates made from fruit, sugar, and vinegar that are then diluted with seltzer—I usually had one or two flavors on hand at a time. Now the varieties grow with the season, and since I’ve added kombucha to the options, a dozen bottles typically line my fridge shelves after I’ve just decanted a fresh batch.

Of the collection, the watermelon shrub and syrup recipe that I share this week in my Twice as Tasty column for the Flathead Beacon has some of the freshest flavor because the juice is never heated. The herbs I add to shrubs and syrups enhance their complexity. Like watermelon, basil stays fresh and bright with the no-heat method. Other herbs also pair well with watermelon, including cilantro, lemon thyme, and the mint featured in Watermelon-Mint Sorbet and Watermelon and Feta Salad.
Learn to make Watermelon-Basil Syrup or Shrub