Sweet Cherry Shrub Food
SWEET CHERRY SHRUB RECIPE
Shrubs are an old colonial drink, basically a sweetened fruit juice and vinegar concoction
Provided by Renee Pottle
Time P2D
Yield 1 quart
Number Of Ingredients 3
Steps:
- Add chopped cherries to a bowl or large-mouth jar.
- Pour sugar over all. Toss to combine.
- Cover with a paper towel or cheesecloth and rubber band.
- Let sit on counter for 2 days, stirring every now and then until the sugar melts.
- Strain the mixture into a bowl. Discard solids.
- Measure syrup. Return to jar.
- Add an equal measure of vinegar. Stir to combine.
- Store in refrigerator for up to 3 months.
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- Gently mash berries in a medium bowl with a fork. Transfer to jar, add sugar, and stir to combine. Seal jar and let fruit mixture sit at room temperature, shaking a couple of times, until berries are very soft and falling apart and sugar is at least mostly dissolved, about 1 day (mixture should look very juicy).
- Strain fruit mixture through a fine-mesh sieve (line sieve with a layer of cheesecloth if you want to catch every bit of seed and fruit pulp) into a medium bowl; discard fruit. Scrape any undissolved sugar left in jar into bowl.
- Add vinegar to syrup and stir to combine. Taste shrub and add more sugar or vinegar to your liking—it should taste both sweet and sharp but not overpowering in either direction (keep in mind the flavors will meld as the shrub ages). Pour shrub into a clean jar; cover with lid and chill until flavors come together and mellow, at least 1 week. Do ahead: Shrub can be made 6 months ahead. Keep chilled.
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