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.
Yields: 2 servings
1 pound small yellow potatoes (preferably German Butterball or Baby Yukon Gold), cut into eighths
2 tablespoons kosher salt
1 tablespoon white wine vinegar
1 small shallot, peeled and diced finely
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon roughly chopped fresh oregano
1 tablespoon roughly chopped fresh chives
¼ cup crumbled fresh sheep’s milk feta
Place potatoes in a medium saucepan. Cover potatoes with cold water, just enough to cover by ½-inch. Add the salt and vinegar. Bring to a boil over high heat. Reduce heat to low and simmer until potatoes are cooked through (easily pierced with a fork), but not falling apart approximately 10 to 15 minutes.
Meanwhile, add shallot, lemon juice, olive oil and pepper to a medium mixing bowl. Whisk to combine.
Drain potatoes and add to the mixing bowl along with the oregano and chives. Mix to combine.
Serve potatoes topped with crumbled feta.