Summer Sipper
Shrubs, or drinking vinegars, are a fun way to get creative with all kinds of summer produce, from Ventura County berries to local peaches, plums and cherries. Even better, they’re easy to make and se...
Of all the shrubs I make, this marriage of cherries, balsamic vinegar and vanilla bean is always the most popular. I love the bit of luxury it brings to everything it touches. Because balsamic vinegar can be overwhelming on its own (not to mention pricey), I mix it with white vinegar here—and I use raw turbinado sugar, too, which adds a richness that’s missing from ordinary sugar. Stirred into sparkling water, the Cherry Balsamic Shrub becomes a grown-up cherry cream soda. As for cocktails, it mixes particularly well with bourbon. And don’t forget the possibilities when it comes to dessert: Toss a teaspoon or more over a bowl of good-quality vanilla ice cream, and dessert is served.
Ingredients
SERVINGS: 2 Cup(s)
- 2 cups pitted sweet cherries
- 1 cup balsamic vinegar
- 1 cup white wine vinegar
- 1 vanilla bean, split
- 2 cups turbinado sugar
Preparation
Place cherries in a bowl and lightly crush using a potato masher or fork. Transfer cherries and their juices to a sterilized quart jar. Pour balsamic vinegar and white wine vinegar into jar, making sure cherries are completely submerged. Tuck vanilla bean into vinegar, too.
Wipe jar rim with a clean cloth. Cover jar with a nonreactive lid. Store jar in a cool, dark place for 1 week, shaking it daily and ensuring cherries and vanilla bean stay submerged. Strain mixture through a fine-mesh strainer and discard solids. Combine vinegar and sugar in a sterilized container with a nonreactive lid. Refrigerate for 1 week more, shaking jar daily to help dissolve sugar. Store in refrigerator for up to 1 year.
Kitchen Tip: Grinding turbinado sugar into smaller crystals will help it dissolve more quickly. To do so, use a clean food processor, coffee grinder or mortar and pestle.
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