Cherry Shrub Recipe
Sharply tart with the robust undertone of dark red wine, this cherry shrub is delicious when stirred into sparkling water. Notes of herbs and spice bring a complex undertone to the drink that balances well with dark, sweet cherries.
Ingredients
- 1 cupsweet cherries ((pitted and halved))
- 2 tablespoonsfresh thyme leaves
- 1 tablespoonblack peppercorns
- 1 cupred wine vinegar
- 1 cupunrefined cane sugar
Directions
Muddle the fruit and herbs.
- 1
Spoon the cherries, thyme, and black pepper into a quart-sized jar and mash them together with a wooden spoon or muddler until the cherries begin to soften without losing their form.
Infusing the vinegar.
- 1
Pour the vinegar over the fruit and herbs, and then seal the jar with a nonmetal lid. Shake the jar daily, and let the vinegar sit in a dark cupboard for 2 weeks.
Straining and sweetening.
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After 2 weeks, strain the infused vinegar into a clean through a fine-mesh strainer, discarding the solids. Stir in the sugar, and allow it to dissolve.
Serving and storing.
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Store the shrub syrup at room temperature for up to 8 weeks or in the fridge for up to 6 months. To serve the shrub, fill a glass with ice and then pour up to two tablespoons of the syrup into the jar, filling the remaining space with mineral water.