3cupsapricots, pits removed, thinly sliced (plus more for garnish)
1cupblueberries, plus more for garnish
4sprigs fresh lemon verbena, plus more for garnish
½cupraw apple cider vinegar
Place the apricots, blueberries, lemon verbena and honey in a large jar or sealable container. Using a muddler or wooden spoon, lightly crush the ingredients. Cover with a lid. Place in the refrigerator and let sit for 24-48 hours, shaking occasionally.
Pour the mixture into a fine mesh sieve set over a bowl. Strain out the syrup by pressing on solids with a wooden spoon. Place the syrup back in a jar and add the apple cider vinegar. Discard solids. Place back in the refrigerator for another 24-48 hours or up to a week.
To serve, pour one part syrup into a glass and top with three parts sparkling water. Stir gently to combine. Garnish with apricot slices, a few blueberries and a small sprig of lemon verbena.