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.
Servings: 32 servings (about 2 cups)
Calories: 30kcal
Equipment
- Quart-sized Jar
- Fine-mesh Strainer
Ingredients
- 1 cup sweet cherries (pitted and halved)
- 2 tablespoons fresh thyme leaves
- 1 tablespoon black peppercorns
- 1 cup red wine vinegar
- 1 cup unrefined cane sugar
Instructions
Muddle the fruit and herbs.
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 30kcal | Carbohydrates: 7g | Sodium: 1mg | Potassium: 19mg | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
