Black Cherry, Cardamom, & Vanilla Shrub
Serves: serves 6-8
  • 4 cups Cherries (use a dark, sweet variety such as Bing), pitted
  • 1 Vanilla Bean, split in half
  • 2 cardamom pods, seeds removed (discard pods)
  • 1 cup Unrefined Cane Sugar
  • ½ cup Raw Honey
  • ½ cup Raw Apple Cider Vinegar
  • ¼ cup Balsamic Vinegar
  • Ice
  • Sparkling Water
  1. Place the cherries, vanilla bean halves, and cardamom seeds in a large jar. Add the sugar and mash in with the cherries using a muddler or wooden spoon. Place in the fridge and let sit for 2 days, shaking occasionally to help dissolve sugars. After two days, pour the mixture into a fine mesh sieve, pressing on the solids to strain out the fruit syrup (alternatively, you can blend the whole mixture and then strain it through a sieve to get the most fruit and flavor out of it). Place the syrup back in a jar and mix with the honey and vinegars. Place back in the fridge for 5-7 days. Shake syrup before using.
  2. Mix 1 part syrup to 4 parts sparkling water and pour over ice. You may like more or less syrup, depending on your preferences.
Recipe by The Kitchen McCabe at