Aside from a small wooded bush, the term “shrub” also refers to a vinegar-based syrup that dates back to the colonial era. In the last couple of years, shrubs have become popular again, with good reason; they’re easy to make and they’re good for you. The syrup acts as a powerful digestive aid on account of the fermented fruit and the vinegar, the latter of which is already a digestive aid in-and-of-itself. This cherry ginger shrub recipe packs a pain-fighting punch!
Cherry ginger shrub recipe (makes 8-10 servings)
While you can make shrubs with almost any fruit, this particular recipe calls for cherries and ginger. Red cherries contain powerful antioxidants that help to block inflammation and inhibit pain enzymes from moving throughout the body. Ginger, meanwhile, is another anti-inflammatory agent that works to soothe pain and muscle tension. In short then, this cherry ginger shrub recipe is a drink that tastes good, and will make your body feel good too!
- 2 cups red cherries, pitted and chopped
- 1-inch piece of ginger, peeled and chopped
- 2 tablespoons coconut sugar OR cane sugar
- 1 cup balsamic vinegar
- To serve: Ice and sparkling water
- Place the chopped cherries, ginger, and sugar in a large mixing bowl and stir. Cover with a kitchen cloth, or a paper towel, and allow the mixture to sit at room temperature for an hour or so.
- Remove the cloth, and stir the mixture again, this time using the back of your utensil to break up the cherries a bit. At this point, some of the juice from the cherries should be starting to come out. The goal is to extract as much of it as possible by stirring and mashing.
- Cover the bowl with plastic wrap and refrigerate for 24 hours.
- After 24 hours, stir in the vinegar, and again, mash the cherries.
- Strain the cherry mixture through a fine mesh sieve.
- Serve 1-2 tablespoons of the cherry mixture over ice. Top with sparkling water. Enjoy!
Would you try this cherry ginger shrub recipe?