Last year, I visited the charming town of Healdsburg, Calif., in Sonoma County. I hadn't been there in many years and was pleasantly surprised to discover just how much it had changed. Smart boutiques, artisan pie, ice cream shops and a whole store devoted to tea (The Taste of Tea) were just a few of the many spots I enjoyed.

I took a Savor Healdsburg Tour that highlighted the international restaurants that line the streets. You'll find Portuguese, Mexican, Italian, Spanish and, of course, California cuisine in local restaurants, with each one better than the next. Without a doubt my two favorites were Valette and Hotel Healdsburg's Dry Creek Kitchen. If you go, make sure to meet the chefs, who each have their own very interesting culinary history and philosophy.

On our tour we visited SHED, a combination artisan-curated housewares shop, garden shop, coffee bar, cheese store and restaurant. We enjoyed some small tastes on a hot afternoon as we sat in the back garden where we were offered a shrub.

What's a shrub?

Think of it as a vinegar-based fruit syrup that can be used in myriad ways: as a cocktail mixer, as a refreshing cooler with sparkling water or as a juice concentrate to amp up the flavor of many dishes. This drink is hundreds of years old and has recently become popular again.

I loved our refreshing shrub so much, I hunted for a recipe upon my return. Serendipitously I was sent a copy of Anya Fernald's "Home Cooked" ($35, Ten Speed Press) that included this perfectly scrumptious summer recipe. Having lived on a farm she really is what farm-to-table is all about. All of her recipes are full of flavor and freshness. Think fresh tomato risotto, red pepper and walnut Crema, and cornmeal spoonbread.

In these dog days of summer, why not try this delectable shrub with your favorite alcohol or just some chilled sparkling water? It's the perfect way to end a hot summer day. Enjoy.

Peach Shrub

Makes about 3 cups

Shrubs are vinegar-based fruit syrups that can either be used as a juice concentrate (mixed with soda water) or mixed into cocktails to complement and enhance spirits.

4 ripe peaches (about 1 pound), peeled, pitted and cut into chunks

1 cup sugar

3/4 cup apple cider vinegar

1. Put the peach chunks in a bowl and, with a potato masher or your fingers, mash into a chunky paste. You should have 1 1/2 cups mashed peaches.

2. Mix the sugar into the peaches. Don't be afraid to be rough with it; the solids are later discarded, so you want to extract as much juice and pulp as possible.

3. Cover the bowl with plastic wrap and refrigerate overnight.

4. Press the peach mixture through a fine-mesh sieve into a clean bowl, pressing hard on the solids to extract as much juice and pulp as possible. Discard any pulp trapped by the sieve.

5. Whisk in the vinegar, then transfer to a Mason jar or a bottle with a tight-fitting lid. Refrigerate for five days, shaking periodically to dissolve the sugar. The shrub will keep, refrigerated, for up to three months.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)