In a large bowl, combine pitted and halved cherries with raw cane sugar.
Muddle the mixture until the cherries release their juices and the sugar is well mixed.
Transfer the muddled mixture to a large airtight glass container.
Add dried lavender buds and pour in the raw unpasteurized apple cider vinegar.
Seal the container and let the mixture ferment at room temperature for 2-4 days, releasing any gas as needed.
Strain the shrub through a cheesecloth, extracting all the syrup.
Transfer the cherry lavender shrub syrup to clean jars or bottles for storage
Keep the shrub refrigerated; it should remain flavorful for 2-4 months.
0 servings