Black Currant Shrub Drinking Vinegar (Print Version)

Tangy-sweet black currant drinking vinegar perfect for beverages and cocktails

# Components:

→ 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

# Preparation Steps:

01 - In a bowl or jar, combine black currants and sugar. Stir well, lightly mashing 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 - Strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl, pressing to extract as much liquid as possible. Discard solids.
04 - Pour the fruit syrup into a clean jar. Add the vinegar and stir to combine thoroughly.
05 - Seal and refrigerate for at least 24 hours before using, allowing all flavors to meld together.
06 - Mix 1 to 2 tablespoons shrub with still or sparkling water, or use as a cocktail mixer. Adjust concentration to taste.

# Expert Advice:

01 -
  • It captures the deep, complex flavor of black currants perfectly.
  • The balance of sugar and vinegar creates a refreshing, sophisticated mixer.
  • It is naturally vegan and gluten-free, making it suitable for all guests.
  • It has a long shelf life when kept in the refrigerator.
02 -
  • Ensure your storage bottle or jar is clean to maximize shelf life.
  • If using frozen berries, there is no need to thaw them first; they will release their juices as they macerate with the sugar.
  • If you prefer a more intense vinegar punch, let the mixture rest in the fridge for a full week before serving.
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