Da Lat Spiced Cherry Shrub
Makes 1 pint.
Da Lat Spice brings out the deep, red-fruit flavor of sweet cherries. Stir a bit of this simple-to-make shrub into seltzer and ice for a refreshing homemade soda. We recommend using it in bourbon or rye cocktails, too! Tightly covered, the shrub will keep for a several weeks in the fridge.
12 ounces pitted cherries, fresh or frozen
1 cup sugar
1 tablespoon (heaping) Da Lat Spice
¼ teaspoon salt
1 cup white wine vinegar
1 tablespoon balsamic vinegar
Put the cherries, sugar, Da Lat Spice, and salt in a non-reactive bowl. Toss to mix and stir in ¼ cup water. Cover and let sit on the counter overnight (8-18 hours).
Transfer the mixture to a heavy saucepan set over medium-high heat. Bring it to a boil and cook for 1 minute. Remove the pan from the heat, stir in the vinegars, and set aside to cool for 20-30 minutes. Pour through a fine-mesh strainer into a clean bottle or jar.
Pluck the lightly pickled cherries from the strainer and reserve. (The cherries pair well with grilled pork chops or roast chicken. Or, scatter a few over a grilled peach topped with crème fraîche.) Discard the spice solids.