Last updated on December 29th, 2018 at 10:46 am
Calling all cocktail, kombucha, preservers, and soda fans! I’ve got a sour cherry shrub that is sure to knock your socks off! Cocktail shrubs or drinking vinegars don’t always use alcohol, and you can use this sour cherry shrub either way! It is basically a vinegared syrup that you can mix 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 usually use it these 4 ways:
SOUR CHERRY SHRUB: Add 1-2 tbsp of the shrub to 1 cup of sparkling or flat water.
SALAD DRESSINGS: I just love mixing 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: Add a little of the shrub instead of your regular simple syrup.
MEATS: Use your shrub as a glaze for meats.
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Sour Cherry Shrub
Calling all cocktail, kombucha, preservers, and soda fans! I’ve got a sour cherry shrub that is sure to knock your socks off! Cocktail shrubs or drinking vinegars don’t always use alcohol, and you can use this sour cherry shrub either way!
- 2 cups sour cherries destemmed and pitted
- 1 cup turbinado sugar
- 1 cup champagne vinegar or apple cider vinegar
Muddle together your cherries and sugar. Let sit at room temperature for 2 hours.
Add your vinegar. Muddle well. Transfer to a quart sized jar. Refrigerate for 2 days.
After the 2 days, open your jar and muddle again, very well. Strain and discard the skins. Keeps for up to 10 days in the fridge.
Sour cherry season is short, but I try to get my hands on as many as possible.Where do you find them? Try the farmers market or a middle eastern grocery store. You can preserve/can your shrub to enjoy the sour cherry season all year round! PLEASE make sure you properly steralise your containers and store them in a dark, cool place.
What do I do with those extra cherry bits I strained out? They are just delicious as a relish over duck, grilled steak, or even chicken!