Tip: You can substitute the shrub with crushed strawberries and a dash of balsamic vinegar.
For Strawberry-balsamic shrub (makes 2L):
Preheat oven to 350 F. Remove green tops and chop 6 containers of strawberries. Toss with 2 tbsp salt, 2 tbsp sugar, 1 tsp pepper, and 1/2 cup balsamic vinegar. Roast thoroughly coated strawberries in oven for 20 minutes. Puree roasted strawberries in a blender until smooth, adding 1/4 cup lemon juice and 1 1/2 cups water to thin out the mixture. Let finished product cool to room temperature. Serve.