I’ve got a tantalizing sour cherry shrub that will knock your socks off! Cocktail shrubs don’t always use alcohol, and I’ve been loving an ice-cold shrub mocktail when I get home from work. Calling all cocktail, kombucha, preservers, and soda fans!
A shrub is a vinegared syrup that is most commonly used in beverages. You can mix a shrub into cocktails or with water. I like to drink mine with sparkling water…it is almost kombucha-like, and I get to enjoy it as a fun, after-work mocktail. I also use shrubs in these 4 ways:
Sour Cherry Shrub Mocktail: Add 1-2 tbsp of the shrub to 1 cup of sparkling or flat water. Serve over ice.
Salad Dressings: Mix a little of the shrub with some olive oil, salt, and pepper to make a unique and delicious salad dressing. 1 part shrub, 3 parts olive oil.
Cocktails: Use the shrub instead of regular simple syrup.
Marinades: Mix a few tablespoons of the shrub into your marinade, or use the shrub as a glaze for meat & poultry.
How to Make a Sour Cherry Shrub
First, pit your sour cherries in my recipe for sour cherry gin limeade.
Muddle together the cherries and sugar in a mortar and pestle. Let them sit at room temperature for 2 hours.
Add the apple cider vinegar (photo 1). Muddle well (photo 2). Transfer to a quart-sized jar or container (photo 3). Cover and refrigerate for 2 days.
After the 2 days, open your jar and muddle again, very well (photo 1). Strain and discard the skins (photo 2). Use your hands to squeeze out as much of the shrub liquid as possible (photo 3). Store in a sealed container in the refrigerator (photo 4).
To enjoy a shrub mocktail, mix 1 tbsp of the shrub with 1 cup of sparkling water. Serve over ice.
Sour Cherry Shrub Storage
A shrub does not have to be refrigerated but I prefer to refrigerate them. They can last for years. I have some shrubs in my refrigerator from a large batch I made two years ago and I still use it regularly! They last so long because the acid and sugar act as preservers.
Other Sour Cherry Recipes You’ll Love
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Sour Cherry Shrub
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Ingredients
- 2 cups sour cherries destemmed and pitted
- 1 cup turbinado sugar
- 1 cup apple cider vinegar or sub. champagne vinegar
Instructions
- Muddle together the cherries and sugar. Let sit at room temperature for 2 hours.
- Add the apple cider vinegar. Muddle well. Transfer to a quart-sized jar or container. Cover and refrigerate for 2 days.
- After the 2 days, open your jar and muddle again, very well. Strain and discard the skins. Use your hands to squeeze out as much of the shrub liquid as possible Store in a sealed container in the refrigerator.
I have found leaving pits in makes for better cherry flavor and almond notes ( when I have made cherry vodka) maybe it would be better in this recipe as well?
I’ve never tried it, but it sounds interesting, Kathleen. Thank you so much for sharing… definitely something I’d love to try out!