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.