Black Currant Shrub (Printer-friendly)

Create a vibrant, tangy-sweet drinking vinegar from ripe black currants. Perfect for mixing into beverages or adding zest to sparkling water and cocktails.

# Required Ingredients:

→ Fruit

01 - 1 cup fresh or frozen black currants, rinsed and stemmed

→ Sugar

02 - 1 cup granulated sugar

→ Vinegar

03 - 1 cup apple cider vinegar or red wine vinegar

# How-To Steps:

01 - Combine black currants and sugar in a bowl or jar. Stir well and lightly mash the berries to release their juices.
02 - Cover and refrigerate for 24 to 48 hours, stirring occasionally, until the sugar has dissolved and the fruit juices are fully released.
03 - Pour the mixture through a fine-mesh sieve or cheesecloth into a clean bowl, pressing firmly to extract as much liquid as possible. Discard solids.
04 - Pour the fruit syrup into a clean jar and add the vinegar. Stir thoroughly to combine.
05 - Seal the jar and refrigerate for at least 24 hours, allowing the flavors to meld and develop.
06 - Mix 1 to 2 tablespoons of shrub with still or sparkling water, or use as a cocktail mixer. Adjust concentration to taste preference.

# Expert Suggestions:

01 -
  • Captures the bold, earthy flavor of black currants.
  • Simple preparation using a cold-maceration method.
  • A balanced blend of sweet sugar and tart vinegar.
  • Vegan and gluten-free by nature.
02 -
  • Mashing the berries thoroughly helps release more of their natural juices and vibrant color.
  • Allowing the shrub to rest for several days in the fridge mellows the vinegar's bite.
  • The finished shrub can be stored refrigerated for up to 3 months.
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