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corbet
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In a medium pot, combine the brown sugar, water, hibiscus, cinnamon stick, and ginger. Bring to a boil over medium high heat and allow to boil until sugar dissolves.
Remove from the heat and stir in the apple cider vinegar. Return to a boil over high heat. Reduce heat to low and simmer for 5 minutes.
Remove from the heat and strain, reserving the liquid. Allow to cool to room temperature and then refrigerate until chilled.
Mix the shrub with sparkling water to taste and serve cold.