2 cups D’Avolio Grapefruit White Balsamic (or your choice of D’Avolio White Balsamic)
1 medium cucumber, thinly sliced (about 1 cup)
1/2 lemon, thinly sliced
8 cups seltzer water or sparkling water (without sodium added)
In a one liter mason jar or container add the sliced cucumber and lemon. Pour the D’Avolio Grapefruit balsamic over the cucumber and lemon. Refrigerate for at least one hour or up to four hours. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain, keep refrigerated, and covered for up to two months.
To serve, add 1-2 tablespoons of shrub (depending on your preference for sweetness) for 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount of added water or cocktails.