Best 8 Cherry Lime Shrub Recipes

CHERRY-LIME SHRUB

Steps:

• Finely grate zest from lime. Place zest and cherries in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week., Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit., Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. , To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh cherries and lime.

CHERRY LIME RICKY

Steps:

• Put the cherries, lime, and sugar into a large rocks glass. Muddle the fruit and sugar by pressing them with a pestle or a wooden spoon until juicy and fragrant. Add the gin and crushed ice. Cover with a cocktail shaker and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Serve.
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CHERRY LIME SLUSHIES

Steps:

• Reserve 4 of the cherries for garnish, then add the remaining cherries with their liquid, ice, soda, limeade concentrate and lime juice to a blender and blend until the ice is crushed. Serve in glasses with cherries and lime wedges for garnish.

CHERRY LIME RICKEY

Steps:

• In a saucepan over medium heat, combine the simple syrup, ginger and lemongrass stalk. Bring to simmer, cook for about 3-4 minutes to infuse.
• Place cherries in a stainless steel bowl or container. Pour over the simmered gingered syrup, let cool to room temperature, wrap with plastic, refrigerate for at least eight hours (overnight).
• To assemble the cocktail: In an old-fashioned glass, combine the kumquats, cherries, sugar, lime juice; carefully muddle the mixture with a pestle.
• Next, fill a large cocktail shaker half-way with ice cubes and combine the blood orange vodka, grapefruit juice, and cherry juice.
• Place a few ice cubes in the glasses with the muddled fruit. Then strain the shaken mixture over the ice.
• Carefully stir each finished drink with the lemongrass stick, garnish with a couple fresh cherries and serve immediately.

SWEET CHERRY SHRUB RECIPE

Steps:

• Add chopped cherries to a bowl or large-mouth jar.
• Pour sugar over all. Toss to combine.
• Cover with a paper towel or cheesecloth and rubber band.
• Let sit on counter for 2 days, stirring every now and then until the sugar melts.
• Strain the mixture into a bowl. Discard solids.
• Measure syrup. Return to jar.
• Add an equal measure of vinegar. Stir to combine.
• Store in refrigerator for up to 3 months.

CHERRY-LIME-BASIL SMOOTHIE

Steps:

• Combine cherries, almond milk, 1/2 cup crushed ice, lime zest, lime juice, basil, and almond extract in a blender; process until cherries and basil are well incorporated and the mixture is smooth. Add a bit more ice if you want it thicker, or add a little water if you like it thinner.

CHERRY-LIME JAM RECIPE

Steps:

• Add the cherries, sugar, lime juice and water to a large Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 35 minutes.
• Add the lime zest, stirring to evenly distribute throughout the jam.
• Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
• Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
• Process the jars in a water bath canner for 15 minutes. Remove and let cool completely

BLACKBERRY SHRUB

Steps:

• Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week., Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit., Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. , To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh blackberries.