Dice the apricot and add it to a pint jar. Pit the cherries, chop them in half, then add them to the pint jar with the apricot. You should have at least 1/2 cup of fruit. If not, add a few more cherries. Add the basil leaves and the honey to the jar. Using a muddle or a wooden spoon, begin to gently smash/muddle the fruit so that it begins to break down and release its juices. When it looks pretty juicy, stir in the apple cider vinegar. Cover the jar with a lid and park it in the fridge for 24-48 hours. 

Strain the fruit from the shrub mix. Save the liquid and discard/compost the fruit solids. This is your shrub! I like to mix it with sparkling water for a mocktail in a 1:1 ratio with lots of ice. I highly recommend kicking your feet up while you enjoy a glass. 

Makes about 1 cup of fruit shrub. Store in the fridge up to 2 weeks.