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!
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.
To enjoy a shrub mocktail, mix 1 tbsp of the shrub with 1 cup of sparkling water. Serve over ice.If you do not have apple cider vinegar, you can substitute for champagne vinegar.The shrub can sit in the refrigerator for up to 5 days, so if you forget it after the 2 resting days, it is OK.Save the discarded cherry skins. They are delicious in salads or grains like rice & farro. You can also use them as a relish over duck, grilled steak, or chicken!A shrub does not have to be refrigerated, but prefer to refrigerate them. They can last for years. I have a some shrub in my refrigerator from a large batch I made two years ago and still use it regularly.