Combine the sugar and water in a medium saucepan over low heat, stirring until the sugar has completely dissolved.

Add the fruit and any zingers (if using) and bring the mixture to a low simmer. Let it bubble away until the syrup has become the color of the produce and the fruit looks tired, about 15-30 minutes.

Off the heat, stir in the vinegar. Strain off through a fine mesh sieve and discard solids. Pour shrub into a clean pint jar or container, and store in the refrigerator.

Hot process can be enjoyed right away after chilling, but I still prefer it a bit aged.