225 g Cherries, pitted and halved
125 g Caster sugar
40 ml White wine vinegar
30 ml Balsamic vinegar
Wash and pit the cherries and place into a glass jar. Crush to extract the juices.
Mix in the sugar until the fruit is totally covered. Stir to evenly distribute the sugar.
Close the jar with the lid and allow to macerate in the refrigerator for 24 hours.
After macerating, add the vinegars, and stir, allowing to infuse for a further 24 hours.
Pass the syrup through a fine sieve into a sterilized jar, separating the liquid from the solids.
The shrub is now ready to use.
Keep refrigerated and enjoy within a week.