Early summer brings sweet cherries, and once you've eaten your fill fresh, make this cherry shrub. It's a delicious summer fruit recipe. It's complex and vibrant, sweet and tart. This is thanks to the strong red wine vinegar, fresh thyme, and black pepper. It's also easy to make.
What is it?
A shrub is a drink made with equal parts vinegar and sugar to which fruit, herbs, and spices are often added. The fruit and herbs macerate in the vinegar for a few weeks, giving the shrub its flavor.
Then, you'll strain the vinegar. You'll mix it with sugar to make a strong, sweet-tart concentrate. To serve shrubs, mix a few spoonfuls of the concentrate into a jar and top with mineral water.
What's in it?
To make this cherry shrub, you'll need equal parts red vinegar. and sugar You can also use another dark red wine vinegar. Whole, unrefined cane sugars like panela or jaggery have a rich flavor. They work well in this recipe.
To the vinegar, you'll add sweet cherries, thyme, and black pepper. Thyme and black pepper are often used in savory dishes. But, they also work well with many fruits. They are especially good with sweet cherries, figs, and red grapes. The combination works beautifully with the tannic richness of the red wine vinegar.
Tips for making shrubs
Shrubs are easy to make, requiring patience above all else. You'll mash the fruit and herbs in the vinegar. Then, you wait while they slowly release their flavor. After about 2 weeks, you need to strain the vinegar. Then, mix it with sugar to form the shrub. It will keep for months in a dark cupboard.
- Mash the fruit and herbs just enough to break them up, not obliterate them. You just want to break the cell walls of the fruit and herbs. This releases their juices (and flavor) without totally ruining their structure.
- Use a nonmetal lid or line a metal lid with wax paper. Vinegar is acidic and will corrode a metal lid when left to sit for an extended period of time. Using a nonreactive metal, such as wood, glass, or plastic, works well. You can also line the lip of the jar with wax paper to prevent corrosion when using a metal lid.
- Shake the jar daily. Shaking the jar helps spread the cherries, thyme, and black pepper better. It makes the flavor improve and stops a mother of vinegar from forming. If you can't shake the jar daily, try every few days.
- Mix the sugar in last. You might feel tempted to add all the ingredients to the jar at once. But, wait until after straining the herbs and fruit to add the sugar. Add the sugar too early. This risks too much fermentation and off-flavors.
Variations
Try a different vinegar. Shrubs need only an equal part vinegar and sweetener, and you can use any vinegar you prefer. Red wine vinegar, white wine vinegar, and apple cider vinegar all work well.
Swap honey for the sugar. Honey's a touch sweeter than sugar, so you may want to use slightly less - about ¾ cup honey for every 1 cup of sugar.
Try it with different fruit. You can make a shrub with just about any fruit. This one calls for sweet cherries. But, you can also use sour cherries. If cherries aren't in season, try blackberries or figs.
Try different herbs. Thyme and black pepper pair well with cherries and cabernet port vinegar in this shrub recipe. But, you might find you like other combos, too - star anise and clove or even vanilla and mint.
Try these herbal drinks next
Common Questions
Yes. It calls for 1 cup of sugar to 1 cup of vinegar; however, remember that this is a concentrated syrup, and you'll be consuming a very small quantity - typically one or two tablespoons at a time, so it amounts to less than you think.
No. One of the hallmarks of a shrub is its sweetness, which is achieved by using equal parts sugar and vinegar. If you prefer a sugar-free version, simply make an infused vinegar instead.
Yes. A drinking vinegar made with honey, vinegar, herbs and fruit is called an oxymel and it comes from the Greek roots (oxy = vinegar and mel=honey). Use slightly less honey than sugar since honey is a little sweeter than sugar.
To use the cherry shrub syrup, spoon two tablespoons (or as much as suits you) into a tumbler filled with ice and then top it with still or sparkling water for a refreshing drink.
You can also use it as a base for marinades and vinaigrettes, or drizzled over roasted vegetables or meat as you like it.
Stored at room temperature, the shrub syrup will last about 8 weeks. If you store it in the fridge, it'll last about 6 months.
Courtney says
This is so good, it’s become a staple. I even make this recipe as gifts for the holidays!
Kellie says
Can I use frozen cherries that have been thawed out?
Jenny McGruther says
Hi Kellie! Yes, you sure can.
Alison says
My first shrub- I used balsamic vinegar and a little acv. Turned out delicious! Thank you for the recipe!
Kat says
OMG! This was such an unexpected delight! I've made shrubs before, but this turned out to be so pleasant. Not too tart, and just the right amount of sweet! Thanks so much!
Jay says
It was delicious.
MONICA MCGUINESS says
Does this recipe have health benefits like probiotics?