Cherry and Thyme Shrub

This cherry and thyme shrub can be stored for up to six months in the refrigerator. The recipe makes about three dozen ice-cold, refreshing drinks. Jennifer McGruther

Sharply tart with the robust undertone of dark red wine, this cherry shrub is delicious when stirred into sparkling water. Notes of herbs and spices bring a complex undertone to the drink that balances well with dark, sweet cherries. Remember that vinegar is corrosive, so seal your jar with a plastic or other nonmetal lid, as metal will rust.

Makes about 2 cups of concentrated shrub (32 servings)

• 1 cup sweet cherries, pitted and halved
• 2 tablespoons fresh thyme leaves
• 1 tablespoon black peppercorns
• 1 cup red wine vinegar
• 1 cup unrefined cane sugar, such as muscovado or panela

Spoon the cherries, thyme, and black pepper into a quart-sized jar and mash them together with a wooden spoon or muddler until the cherries begin to soften without losing their form.

Pour the vinegar over the fruit and herbs, and then seal the jar with a nonmetal lid. Shake the jar daily, and let the vinegar sit in a dark cupboard for 2 weeks.

After 2 weeks, strain the infused vinegar into a clean jar through a fine-mesh strainer, discarding the solids. Stir in the sugar and allow it to dissolve.

Store the shrub syrup at room temperature for up to 8 weeks or in the fridge for up to 6 months. To serve the shrub, fill a glass with ice and then pour in 1 or 2 tablespoons, filling the remaining space with still or sparkling water.

Jennifer McGruther