I was reading Rodale’s Organic Life the other day and found some information on a drink that was first created in the 1700’s. Known as “shrub,” (derived from the Arabic sharab, meaning “drink”), a shrub is a zingy libation of fruit and sugar steeped in vinegar.

According to Alia Akkam, Rodale researcher, “People have enjoyed versions of these concoctions the world over—from colonial America, where sailors used them to prevent scurvy, to modern Asia, where people sip drinking vinegars as a health tonic.

“The shrub was one of America’s first drinks, kept without chilling and imbibed by settlers as an alternative to water, which was often unsafe. Popular through the 18th and 19th centuries, shrubs fell out of fashion after modern refrigeration eliminated the need for shelf-stable beverages.”

Today, though, shrub has been rediscovered. And there's a reason this historic drink has come back in favor. Shrubs are a refreshing, come-back-to-life kind of beverage. In the article one Texas chef explained that during their intensely hot summers he’ll make a shrub of strawberry, lime, and white balsamic vinegar and he says folks can’t get enough of it.

And the great thing about a shrub, if the right ingredients are used (raw honey, fresh fruit, and apple cider vinegar), it’s considered by heath researchers as a very healthy alternative to soda pop. Just pour ½ cup or more of the shrub into a tall glass of sparkling water (for your fizziness), and voila—your own soda pop! By now you’re well acquainted with the health benefits of apple cider vinegar:

• It helps with digestive and stomach issues.

• It cures hiccups.

• It helps soothe a sore throat.

• It helps lower cholesterol.

• It clears a stuffy nose and helps cure colds.

• It aids in weight loss.

• It eliminates dandruff.

• It clears acne and is a superb skin toner.

• It boosts energy.

• It cuts down on night time leg cramps.

• It banishes bad breath.

• It whitens teeth.

• It helps control blood sugar.

• It helps detoxify the body.

• It is anti-fungal (an excellent candida cleanse).

• It balances pH and helps heal internal inflammation.

• It helps relieve allergies.

• It repels fleas.

• It is an effective household cleaner.

So considering all apple cider vinegar does so well, why not incorporate it into a daily or at least weekly diet regime? This is easy to do, even if you can’t stand vinegar, by making your own shrubs.

For instance, consider these homemade shrub recipes as a good place to start:

APPLE SHRUB (yield: approximately 3 ¾ cups)

Cinnamon gives this elixir an apple-pie appeal.

5 Granny Smith apples, cored and shredded (other tart apples will work well)

1 cup raw honey

1 teaspoon ground cinnamon

1 cup apple cider vinegar

1. In a bowl, combine apples, honey, and cinnamon; stir for about 5 minutes. Cover and chill for 2 days, stirring daily.

2. Stir and strain, reserving apples for muffin or cake batter. In a sanitized canning jar, mix with vinegar, cover tightly, and store chilled for up to 1 month.

3. To serve, add ¼ cup shrub to 1 cup ice water or sparkling water, to taste.

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PURPLE OR GREEN GRAPE SHRUB (yield: 3 cups)

5 cups (about 2 pounds) halved purple or green grapes

1 cup raw honey

½ teaspoon whole cloves

1 cup apple cider vinegar

1. In a bowl, combine grapes, honey, and cloves. Squeeze and stir, 5 minutes. Cover and chill for 2 days, stirring daily.

2. Stir vigorously one more time, about 2 minutes. Strain, pressing grapes. In a sanitized canning jar, mix with vinegar, cover tightly, and store chilled for up to 1 month.

3. To serve, add ¼ cup shrub to 1 cup ice water or sparkling water, to taste.

And another wonderful thing about shrubs is that besides being healthy and refreshing drinks, they can be used as meat, fish, and poultry marinades. This one using butternut squash is terrific as a drink or for a marinade:

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BUTTERNUT SHRUB (yield: 3 cups)

1 (4-pound) butternut squash, halved and seeded (other winter squash would work as well)

Olive oil, for greasing roasting pan

1 cup raw honey

2 tablespoons chopped sage

1 teaspoon pepper flakes

1 cup apple cider vinegar

1. Heat oven to 350 degrees. Roast squash skin side up on a greased cookie sheet until tender, 30 minutes. Cool. In a food processor, purée with honey, sage, and pepper. Transfer to a bowl, cover, and chill 2 days. Stir daily.

2. Whisk in vinegar and strain. Transfer to a sanitized canning jar, cover tightly, and store chilled for up to 1 month.

3. To serve, add ¼ cup shrub to 1 cup ice water or sparkling water, to taste.

Finally, a couple after-thoughts: (1) You can always freeze your shrubs in ice cube trays. Once frozen, pop cubes into zippered plastic freezer bags and use them throughout the year. I plan to add shrub cubes to my herbal teas and fruit smoothies, for instance. And (2) a basic shrub is just 1 cup raw honey, 1 cup fresh fruit, and 1 cup apple cider vinegar. Use any fruit you have, or a combination of fruits. You’re only limited by your imagination.

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But however you fix it, do give shrub a try. This is a perfect and tasty way to drink your vinegar and like it, too!