Quarter fresh strawberries and tear basil leaves. Combine strawberries and basil with honey and filtered water in a mixing bowl. Stir until honey is dissolved.

Cover the bowl and let the mixture rest at room temperature for about 10 minutes to infuse flavors.

Stir in apple cider vinegar, cover again, and chill in the refrigerator for at least 12 hours or overnight.

Strain the syrup using a fine mesh sieve or cheesecloth into a clean jar.

To serve, fill a glass with crushed ice, pour in 2-3 tablespoons of the shrub syrup, and top with sparkling water or club soda. Garnish with basil or a strawberry slice.