Place the berries and honey in a jar and mix well, mashing the berries to break them up as much as possible. Place the lid on and leave on the kitchen bench for two days, stirring a couple of times each day.
Use a strainer to extract as much liquid as possible from the berry and honey mix. Let the mixture strain for 30 minutes without pressing the fruit (this avoids sediment in your end product). Discard fruit.
Add the apple cider vinegar to the syrup you’ve made and pour this into a clean jar. Top with a lid, place in the fridge and leave for 1 week so that the flavours can mellow and come together.
To serve: Pour 2-3 tablespoons of the shrub into a glass filled with ice. Top with soda water. Garnish with some fresh herbs such as rosemary or thyme.