Cherry Balsamic Shrub
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. The Cherry Balsamic Shrub becomes a grown-up cherry cream soda when mixed with sparkling water. As for cocktails, it mixes particularly well with bourbon. For dessert, spoon a teaspoon or more over a bowl of high-quality vanilla ice cream.
Ingredients
- 2 cups pitted sweet cherries
- 1 cup balsamic vinegar
- 1 cup white wine vinegar
- 1 vanilla bean, split
- 2 cups turbinado sugar
Instructions
- Lightly crush cherries in a bowl 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.
- Tip: Grinding turbinado sugar into smaller crystals helps it dissolve more quickly. To do so, use a clean food processor, coffee grinder or mortar and pestle.