Combine the vinegar and fruit in a 1-quart jar with an airtight lid. I used a 1-quart mason jar with a plastic screw-on cap. Let sit for seven days at room temperature.
Strain out the fruit and pour the vinegar back into the jar. Add honey and shake well. Refrigerate for seven more days, shaking occasionally to help dissolve the honey.
To serve, place one ounce of the drinking vinegar in a 16-ounce glass. Fill the glass with ice and then top off with sparkling water. Stir to combine.