• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
go to homepage
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Drinks / Sodas and Shrubs / soda / Cherry Vanilla Maple Shrub {Drinking Vinegar}

    Cherry Vanilla Maple Shrub {Drinking Vinegar}

    Published Aug 6, 2014

    Jump to Recipe Print Recipe

    glasses of refreshing Cherry Vanilla Maple Shrub {Drinking Vinegar}

    I stopped drinking soda and juice around a decade ago when the media was all like, "Soda is Satan! It makes people obese! Don't drink soda or you'll die!!!" Drinking a soda, even a healthier version of one (say Fentimen's Rose Lemonade...) felt like the ultimate indulgence, like I may as well have been mainlining corn syrup-sweetened heroine right into my veins. I still enjoyed beer, wine, and cocktails, however, and after a while I realized that I was drinking alcohol when what I simply wanted was a tasty iced beverage to refresh on a warm day.

    bowl of cherries

    liquid poured onto cherries

    So I was thrilled to discover kombucha a few years ago, which despite being made from tea and sugar, was drunk by healthy people for healthy reasons. I began lugging bottles home from the grocery store, which would sometimes leak from the carbonated pressure, making a mess. Wanting to make my own, I inherited a scoby from a friend, which I promptly neglected and killed.

    muddling cherries

    cherry mix in jar

    Then shrub came into my life via Carey's lovely site Reclaiming Provincial. Shrubs are old-fashioned drinking vinegars made from fruit, sweetener, and vinegar. When made with raw cider vinegar, they provide some of the same good bacteria present in kombucha. Shrubs can be mixed with ice and fizzy water for a simple soda of sorts, not too sweet and flavored with whatever you like.

    vinegar added to cherries

    jar of cherries

    You can also add booze.

    cherries in sieve

    As a way to extend cherry season a bit further, I've been whipping up this simple shrub with sweet cherries, vanilla bean, and maple syrup. I add raw cider vinegar and a splash of balsamic. Mixed with ice and sparkling water, it tastes surprisingly like cherry-vanilla soda.

    sprtizer added to shrub

    I've found that adding alcohol can sometimes give shrubs a medicinal edge, but rye whiskey was pretty perfect here. Highly recommended!

    shot of two glasses of Cherry Vanilla Maple Shrub {Drinking Vinegar}

    I'm looking forward to sharing (and drinking) more shrubby concoctions. In the meantime, I wish everyone a lovely summer filled with plenty of refreshing beverages, healthy and otherwise.

    overhead shot of Cherry Vanilla Maple Shrub {Drinking Vinegar}

    More Drinks Recipes:

    • Lavendar Kumquat Shrub
    • One For the Money Cocktail {with Cocchi Americano, Saffron and Cardamom}
    • Grapefruit, Ginger and Lemongrass Sake Cocktails
    • Hibiscus Ginger Palomas
    • Lychee + Rose Boba with Pistachio Jelly {A collaboration}
    • Mint and Celery Soda

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this maple shrub recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Cherry Vanilla Maple Shrub {Drinking Vinegar in glasses
    0 from 0 votes

    Cherry Vanilla Maple Shrub {Drinking Vinegar}

    Print Recipe Pin Recipe
    This healthy drink is full of goodness!
    Prep Time: 10 minutes
    Resting time: 1 day
    Total: 1 day 10 minutes
    Servings: 12 to 16 drinks (makes cups).

    Ingredients

    • 2 cups stemmed sweet cherries (10 ounces / 280 grams)
    • 1/2 vanilla bean
    • 1/2 cup maple syrup (5.25 ounces / 150 grams)
    • 1/2 cup apple cider vinegar (preferably raw, such as Bragg's) (4 ounces / 115 grams)
    • 1 tablespoon balsamic vinegar

    Instructions

    • Place the cherries in a large jar or bowl (it's fine to leave the pits in). Add the vanilla and maple syrup, and use a muddle stick (or other blunt objecto mash the cherries to a pulp. Stir in the vinegars. Cover and let the shrub sit for 24 to 48 hours. Strain the shrub, pressing on the solids to extract all the good stuff. Discard the pulp.
    • Pour the shrub into a jar or bottle and store in the refrigerator. It should keep for at least 1 month.

    Notes

    Inspired by Carey's Cherry Balsamic Shrub.
    Use grade A maple syrup here if you want a lighter flavor and brighter color (as pictured); grade B will have a deeper maple taste and the sodas will look a bit muddier, but they'll still be super tasty.
    Give yourself 1-2 days to make this recipe as the mixture needs to infuse for at least 24 hours.
    To drink, mix 1 part shrub with about 4 parts soda water, top with ice, and add a splash of rye whiskey or bourbon if you like.
    All ounce measurements here are by weight.
    Nutritional values are based on one of twelve drinks.

    Nutrition

    Calories: 54kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 89mgFiber: 1gSugar: 11gVitamin A: 15IUVitamin C: 1.7mgCalcium: 18mgIron: 0.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Cherry Vanilla Maple Shrub {Drinking Vinegar}

    Inspired by Carey's Cherry Balsamic Shrub

    Use grade A maple syrup here if you want a lighter flavor and brighter color (as pictured); grade B will have a deeper maple taste and the sodas will look a bit muddier, but they'll still be super tasty. Give yourself 1-2 days to make this recipe as the mixture needs to infuse for at least 24 hours. To drink, mix 1 part shrub with about 4 parts soda water, top with ice, and add a splash of rye whiskey or bourbon if you like.

    All ounce measurements here are by weight.

    Makes about 1 1/2 cups

    2 cups (10 ounces / 280 grams) stemmed sweet cherries
    1/2 vanilla bean
    1/2 cup (5.25 ounces / 150 grams) maple syrup
    1/2 cup (4 ounces / 115 grams) apple cider vinegar (preferably raw, such as Bragg's)
    1 tablespoon balsamic vinegar

    Place the cherries in a large jar or bowl (it's fine to leave the pits in). Add the vanilla and maple syrup, and use a muddle stick (or other blunt object) to mash the cherries to a pulp. Stir in the vinegars. Cover and let the shrub sit for 24 to 48 hours. Strain the shrub, pressing on the solids to extract all the good stuff. Discard the pulp.

    Pour the shrub into a jar or bottle and store in the refrigerator. It should keep for at least 1 month.

    three glasses of Cherry Vanilla Maple Shrub {Drinking Vinegar}

    You might also like...

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Previous Post: « Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened}
    Next Post: A Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free} »

    Reader Interactions

    Comments

    1. Cindy Marlow says

      July 30, 2015 at 2:21 pm

      Last year I canned Chinese 5 Spice cherries with molasses and vinegar. The canning liquid was so yummy and I was delighted to find that drinking it was actually a thing.... A shrub! Now I'm happy to find all these amazing recipes for this refreshing drink. Salud!

      Reply
    2. Cindy Marlow says

      July 30, 2015 at 2:21 pm

      Last year I canned Chinese 5 Spice cherries with molasses and vinegar. The canning liquid was so yummy and I was delighted to find that drinking it was actually a thing.... A shrub! Now I'm happy to find all these amazing recipes for this refreshing drink. Salud!

      Reply
    3. Cindy Marlow says

      July 30, 2015 at 5:41 pm

      Last year I canned Chinese 5 Spice cherries with molasses and vinegar. The canning liquid was so yummy and I was delighted to find that drinking it was actually a thing.... A shrub! Now I'm happy to find all these amazing recipes for this refreshing drink. Salud!

      Reply
    4. Cindy Marlow says

      July 30, 2015 at 5:41 pm

      Last year I canned Chinese 5 Spice cherries with molasses and vinegar. The canning liquid was so yummy and I was delighted to find that drinking it was actually a thing.... A shrub! Now I'm happy to find all these amazing recipes for this refreshing drink. Salud!

      Reply
    « Older Comments

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Grain-Free Banana Bread with Cinnamon, Dates & Walnuts (paleo, vegan & maple-sweetened)

    Dairy Free Gluten Free Carrot Cake

    Dairy Free & Gluten Free Carrot Cake

    Passover Desserts (gluten-free, paleo & vegan)

    Vegan Key Lime Pie (paleo & no-bake)

    Footer

    Instagram

    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
✨
While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
✨
I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
✨
Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert
    Weekend plans? ✨ I’m craving these GF citrus Weekend plans? 
✨
I’m craving these GF citrus poppy seed almond flour pancakes. Grain-free and dairy-free, they also happen to be kosher for Passover! 
✨
Top them with yogurt, honey, and citrus for a vibrant and nourishing breakfast.
✨
Get the recipe at #bojongourmet, tappable link in my profile:

https://bojongourmet.com/fluffy-almond-flour-pancakes-gluten-free/
✨
#glutenfreepancakes #paleopancakes #dairyfreepancakes #pancakes #f52community #feedfeedglutenfree #f52grams
    Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie ✨ Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie
✨
Pie Day = great holiday or greatest holiday? We’re celebrating with this easy pie recipe that requires no baking. Just whizz everything together in a blender or food processor, then set in the fridge. 
✨
This beauty bursts with bright citrus flavor soothed by luscious coconut for a dessert that will make you feel like you’re lying on a tropical beach. Just the thing for ushering in brighter days!
✨
Ingredients:
•nut & coconut crust
•maple syrup
•vanilla, cinnamon & salt
•lime zest & juice
•soaked cashews
•water or coconut water
•coconut oil
•coconut yogurt, for topping
✨
Find the recipe by tapping the link in my profile, then tapping this image. Or search “lime pie” on #bojongourmet. Or copy/paste the following link into your desktop browser: 
https://bojongourmet.com/vegan-key-lime-pie-paleo/
✨
#keylimepie #pieday #piday
    Fresh on TBG: GF DF Blondies ✨ Chewy gooey bar c Fresh on TBG: GF DF Blondies
✨
Chewy gooey bar cookies loaded with chocolate and kissed with flaky salt. I shared these on IG last year when I made them for @latourangelle with their roasted hazelnut oil for a Nutella vibe. 
✨
I just popped them on TBG so they’d have an easy-to-find forever home. Make them with neutral oil or melted butter for a classic blondie, or change up the flavor profile with a different flavorful oil. @thida.bevington made them with olive oil, which sounds divine!
✨
Ingredients:
•brown sugar or coconut sugar
•egg
•oil or butter
•vanilla
•sweet rice, oat & tapioca flours
•salt & baking powder
•chocolate (& optional nuts)
✨
Mix them up with a bowl and a spoon, pop them in the oven, and you’ll have warm luscious cookie bars in under an hour. Bake an extra batch to share with friends or neighbors or pack them up and bring them on a hike (which is where we’re headed now!)
✨
Find the recipe by tapping the link in my profile, then tapping this image. Or search “blondies” on #bojongourmet. Or copy/paste the following link into your desktop browser:
✨
https://bojongourmet.com/gluten-free-blondies-dairy-free/
#blondies #glutenfreecookies #dairyfreerecipes #feedfeedglutenfree

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2021 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack