Cut kumquats in quarters, toss with lavender and sugar in a large wide-mouthed Mason jar. Muddle to release oil.

Pour in vinegar and stir.

Cover with a kitchen towel and elastic band and let sit at room temperature for 2 or 3 days.

Strain shrub, pressing on solids to extract as much juice as possible. Store in a clean bottle with a seal cap in the fridge for up to a month.

To serve: Add a few spoonfuls to bubbly or still water or create delicious cocktails.

Wonderful as an addition to salad dressings or to finish a soup or stew.

(Cocktail version: The shrub makes a good mixer for clear alcohols like gin, tequila or vodka.)