- 1 lb. stone fruit - white peaches, white nectarines and yellow plums
- 3/4 cup light colored honey
- 10 sprigs of fresh thyme
- 3/4 cup apple cider vinegar
- Crushed Ice for serving
- San Pellegrino Sparkling Water
Place fruit in a large mason jar or glass bowl. Add honey and thyme leaves, stir to combine and cover. Place in refrigerator for at least 24 hours until fruit is syrupy.
Using a fine mesh strainer, strain syrup from fruit, pressing firmly to collect remaining syrup.
Stir in vinegar and pour into a clean jar or bottle. Let sit in refrigerator for 24 hours before using, if desired. (Store any unused portion in the fridge)
To make drink, place ice in a glass, add a few spoonfuls of syrup and top with sparkling water. ( A good ratio is 1 park syrup to 3 parts sparkling water)