CherryPalooza! Today’s feature? Cherry’melon shrub with fresh lemon verbena. Taking a break to say “hi” as I work my way through the 18lbs of fresh cherries from the lovelies over at North West Cherry Growers and the Washington State Fruit Commission. Check out last week’s homemade maraschino cherries and stay tuned for a couple more CherryPalooza recipes. I’ve never been quite much of a fan of melons, but the American holiday July 4th just screams watermelon. Watermelon is the only melon I can actually tolerate.
Shrubs have became my new favorite way answer to both preserves fruit and livening up a simple cocktail. For a delicious and bright flavored summer shrub using the cold shrub method, I tossed together a couple pounds of cherries, watermelon, and some fresh lemon verbena picked from my garden. For a tasty refreshing cocktail, try a summer take on a classic Americano, recipe below. Cheers!!
Recipe modified from A Bar Above
- 1-1/2 oz gin
- 1-1/2 oz cherry watermelon shrub
- 1/2 oz Campari
- 1 barspoon simple syrup
- 2 dashes celery bitters
- 2 oz soda water
- fresh lemon verbena
- Combine all ingredients (except soda) in a cocktail shaker
- Shake well with ice
- Strain into collins glass with ice
- Top with soda water
- Garnish with and fresh lemon verbena
- 4 cups watermelon
- 2 cups cherries (stemmed and de-seeded)
- 7 cups white sugar
- 5 cups apple cider vinegar
- 2 cups water
- 1 cup lemon verbena (fresh, chopped)
- Mix the watermelon, cherry, and granulated sugar in a large bowl.
- Cover with plastic wrap and place in the fridge for 1-2 days, stirring every 12 hours.
- Blend all liquid, watermelon, and cherries in a blender. Strain the liquid/syrup using a fine mesh strainer.
- Add lemon verbena syrup. (Optional see below).
- Mix the syrup with vinegar and pour into jars and refrigerate.
- Use shrub immediately, or wait a couple weeks until the flavors deepen, meld, and harmonize.
Lemon Verbena Syrup Combine 2 cups white sugar, 2 cups water in a medium size pot. Warm until sugar has dissolved (about 5 minutes). Add 1 cup chopped lemon verbena cook for an additional 5 minutes. Remove from heat, cover, and let steep for 30 minutes. Strain liquid from leaves.