Chop the fruit coarsely.

Combine the cut up fruit with the sugar or sweetener. Slice a vanilla bean lengthwise and scrape the seeds into the fruit mixture, then add the pod too (or add the extract). Let sit for 1 hour at room temperature.

Mash the fruit to break it up some, then let it sit for another hour. At this point, a lot of the juices should have been released.

Mash the fruit again. Let sit, covered, at room temperature, for 24 hours.

Add the vinegar, stir, and let sit, covered and refrigerated for one week, making sure to stir it daily.

After a week, strain the fruit and vanilla bean from the mixture and save the liquid in a sealed jar.

To serve, measure 2-4 tablespoons of syrup into a glass, then top with 8 ounces (or to taste) of plain or sparkling water.