1 pound peaches
1 cup granulated sugar
1 cup Sonoma Vinegar champagne vinegar
10 fresh basil leaves
1. Halve, pit, and cut the peaches into 1-inch pieces and place in a medium, nonreactive bowl.
2. Add the sugar and toss until the peaches are thoroughly coated and most of the sugar has dissolved. Cover tightly with plastic wrap and refrigerate for 2 days, checking after 1 day to make sure that all the sugar on the bottom has dissolved. (If the sugar hasn’t dissolved, toss again.)
3. Add the vinegar and basil and stir to combine. Cover tightly with plastic wrap and refrigerate for 7 to 10 days.
4. Set a fine-mesh strainer over a medium bowl. Strain the peach mixture, pressing on it with a rubber spatula or wooden spoon to extract all of the liquid; discard the contents of the strainer. Transfer the peach shrub to a pint jar or container, cover with a tight fitting lid, and store in the refrigerator for up to 6 months.