Roughly chop the Goldenberries and set aside.

In a small saucepan over medium heat, combine the Coconut Palm Sugar and water. Bring to a boil, stirring, until the Coconut Palm Sugar has dissolved. Add the chopped Goldenberries and rosemary sprig. Bring to a slow boil, then reduce heat to low and simmer for 10 minutes. Add the vinegar and let the mixture return to a boil. Remove from heat and pour the mixture through a strainer, catching the liquid in a sterilized glass container. Discard the rosemary and press the Goldenberries with the back of a spoon to extract additional juices. Refrigerate until cool, then use as desired. Shrub will keep for several months, refrigerated. Use about 1-2 tablespoons per drink.

Makes 2 cups 

Submitted by Julie Morris