Cherry Lime Shrub Recipes

CHERRY-LIME RICKEY

Steps:

• Combine the cherries, sugar and 1 cup water in a medium saucepan over high heat. Bring to a boil and reduce to a simmer. Carefully smash the cherries with a potato masher, then simmer the mixture until slightly reduced and dark red, about 10 minutes. Let cool for 10 minutes.
• Strain the mixture through a strainer into a heatproof container, pressing on the cherry solids to extract all the juice. There should be about 1 3/4 cups of syrup. Let cool for 30 minutes.
• Combine the cherry syrup with the limeade and lime juice in a pitcher and stir well. There will be about 3 cups total.
• To serve: Either stir in 3 cups water if you want a still drink, or mix equal parts of the drink mix with seltzer in a glass. Serve over ice with frozen cherries and lime wheels.

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.

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.

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.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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

SUMMER FRUIT SHRUB

Steps:

• Mix fruit and sugar in a glass or other nonplastic bowl, breaking apart or mashing the fruit to bring out its juices. Cover the bowl with plastic wrap and refrigerate for 24 hours.
• Stir the mixture well, add vinegar and chill. The shrub can be strained and used at this point, but it will take on more of the characteristics of the fruit if it sits for a few days. When ready to use, stir well to make sure sugar is dissolved, then strain using a fine sieve, pressing the solids to get all of the juice.
• Pour the mixture into a clean Mason jar or funnel into a glass bottle with a stopper or cork.
• To prepare a drink, add 1 part shrub to 2 or 3 parts seltzer or ginger beer and serve over ice.