Combine the dewberries, lemon thyme, and sugar in a quart-sized mason jar. Using a wooden spoon, muddle everything in order to start breaking down the berries. Once they are mostly broken down and have released a lot of juice, pour in the apple cider vinegar. Stir, then place a lid on the jar. Put the jar in the fridge and let it infuse for at least 2-3 days. If you want, you can shake the jar once or twice a day to help encourage the sugar to dissolve. I don’t recommend infusing your shrub for longer than a week.

Using a fine mesh sieve, strain the shrub into a clean jar or bottle. Discard or compost the fruit and herb solids. My favorite way to enjoy this shrub is to combine 1-2 ounces of it with 3-4 ounces of plain sparkling water. Be careful as you pour the sparkling water over the shrub as it will fizz up quite a bit.

Makes about 2 cups of shrub.