Cherry and Balsamic Vinegar Shrub & Soda

Serves 1

15 Minute Prep Time

By Morgan Shupe on June 17, 2014

You already take shots of apple cider vinegar, but have you ever made drinking vinegar? A classic mocktail of cherry balsamic shrub (drinking vinegar) mixed with seltzer (soda) water, for a refreshing summertime Shrub & Soda.


  • 2 cups cherries, pitted
  • 1 (1-quart) Mason jar, sterilized
  • 2 cups balsamic vinegar
  • 1-2 cups agave syrup or other sweetener


  1. In sterilized jar, add cherries.

  2. In a saucepan, bring vinegar to just under a boil and then pour over cherries. Leaving a ¼ inch space at the top of the jar. Wipe rim and cap tightly. Leave in a refrigerator or in a cool place for at least 24 hours and up to 4 weeks, or until desired flavor is obtained.

  3. Using a cheese cloth, strain fruit and reserve liquid. Repeat until the vinegar shows no cloudiness. The fruit can be saved and for another use such as chutney.

  4. Combine agave and vinegar. If using a solid sugar, warm vinegar and sugar until sugar is melted. Put into a sterilized mason jar and cap tightly.

  5. Store shrub syrup in the refrigerator for up to 2 months.

  6. To serve: add 1 tablespoon of shrub syrup into 1 cup of soda or sparkling water.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.