Festive Cherry Shrub with Australian Native Botanicals

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The Festive Cherry Shrub marries traditional Christmas flavours of cherry, cinnamon, allspice and star anise with Australian native botanicals.

Shrubs are an old way of preserving fruit that’s in season and what better way to make use of seasonal cherries than by making a festive shrub.

The Festive Cherry Shrub marries traditional Christmas flavours of cherry, cinnamon, allspice and star anise with Australian Native Botanicals in a cherry shrub that can be enjoyed all year round. Lemon myrtle adds the citrus element, native thyme imparts a herbal/minty flavour, and old man saltbush contributes a hint of salinity and spice.

The Festive Cherry Shrub can be used in cocktails and complements a wide range of white and dark spirits from gin to rum and brandy. For a non-alcoholic version, add 30ml in a tall glass over ice and top with soda water.

Festive Cherry Shrub with Australian Native Botanicals

Original Recipe created by Cocktails & Bars

Ingredients

• 225g cherries, pitted, de-stemmed and halved
• 125g brown sugar
• 1 cinnamon quill
• 2 whole allspice berries
• 1 star anise
• 1 lemon myrtle leaf
• 1 native thyme sprig
• 1 old man saltbush sprig
• 225ml red wine vinegar
• 1 tablespoon balsamic vinegar

Garnish: glass jar with a lid, fine strainer, swing top glass bottle

Method

1. Add the pitted and de-stemmed cherry halves to a glass jar with a lid and gently muddle to extract the juice.
2. Add brown sugar and stir to combine. Close the jar and leave on the kitchen counter away from direct sunlight overnight.
3. The next day, add red wine vinegar and balsamic vinegar and stir to combine.
4. Lightly toast the cinnamon quill, allspice berries and star anise in a small pan until fragrant.
5. Leave to cool then add the toasted spices to the jar.
6. Add the lemon myrtle leaf, native thyme sprig and old man saltbush sprig to the jar and stir to combine.
7. Cover with a lid and place in the fridge for up to a week, gently stirring daily.
8. Taste as you go and once it’s to your liking, remove the solids and fine strain into a swing top glass bottle.
9. Store in the fridge for another two weeks for the flavours to mellow. The shrub will keep in the fridge for up to one year and will be at best flavour for up to 6 months.

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