Yield: approximately 2½ cups shrub concentrate
1 pound organic sweet cherries, pitted
2/3 cup granulated sugar
2 teaspoons lemon zest (zested with a microplane)
¼ cup freshly squeezed lemon juice
30 medium mint leaves, plus more for garnish
6 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
Add all ingredients to a blender. Blend on medium-low for 1 minute.
Place a fine mesh strainer over a large bowl and strain the mixture, pressing on the solids with a spatula to extract as much liquid as possible.
Transfer shrub mix into a bottle or jar, close to seal, and store in the refrigerator until ready to enjoy.
Serve one part shrub mixture for every four parts sparkling water (or to taste). When serving, add water and ice (if using) first (to a glass). Then slowly stir in the shrub. This helps to reduce any foaminess.
Add a shot of gin or mezcal for a delicious adult beverage.
Garnish with fresh mint.