Cherry and lemon thyme shrub adds a rich, fruity and herbaceous note with a hint of citrus to cocktails and non-alcoholic beverages.
Lemon thyme is an easy herb to grow in an edible garden or a balcony garden. The aromatic herb combines citrus aroma and flavour with herbal thyme notes.
Shrubs were originally made to preserve fruit and as such, you can use imperfect fruit that is often reduced in price. For this recipe, we’re pairing the flavour of cherries with lemon thyme which gives the shrub brightness along with a herbaceous citrus note. Caster sugar is the main sweetener along with some brown sugar to give the shrub some depth. The result is a drinking shrub that is as versatile to use in white and dark spirits as it is in a non-alcoholic beverage topped with soda water.
Cherry and Lemon Thyme Shrub Recipe
Original recipe by Cocktails & Bars
- 250g cherries, de-stemmed, pitted and halved
- 100g caster sugar
- 25g brown sugar
- 250ml red wine vinegar
- 1 tablespoon balsamic vinegar
- 8-10 sprigs of lemon thyme
Equipment: glass jar with a lid, fine strainer, swing top glass bottle
- Add the de-stemmed, pitted and halved cherries to a glass jar and muddle gently to extract the juice.
- Add sugar and stir to combine. Close the jar and leave on a kitchen counter away from direct sunlight overnight.
- The next day, add the red wine vinegar and sprigs of lemon thyme and stir to combine.
- Cover and place in the fridge for 5 to 7 days, gently stirring daily.
- Taste as you go and once it’s to your liking, remove the lemon thyme sprigs and fine strain into a swing top glass bottle.
- Store in the fridge and leave for another two weeks for the flavours to mellow. The shrub will keep for up to one year.
You may also like… Festive Cherry Shrub with Australian Native Botanicals