Black Currant Shrub Drinking Vinegar (Print Version)

Tangy drinking vinegar made from ripe black currants, ideal as a refreshing mixer for beverages and cocktails.

# What You Need:

→ Fruit

01 - 1 cup (150 g) fresh or frozen black currants, rinsed and stemmed

→ Sugar

02 - 1 cup (200 g) granulated sugar

→ Vinegar

03 - 1 cup (8 fl oz) apple cider vinegar or red wine vinegar

# How To Make:

01 - In a bowl or jar, combine black currants and sugar. Stir well, lightly mashing the berries to release juices.
02 - Cover and refrigerate for 24–48 hours, stirring occasionally, until the sugar has dissolved and the fruit juices are 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.
05 - Seal and refrigerate for at least 24 hours before using, allowing flavors to meld.
06 - Mix 1–2 tablespoons shrub with still or sparkling water, or use as a cocktail mixer. Adjust to taste.

# Expert Advice:

01 -
  • Captures the intense, natural flavor of black currants.
  • Highly versatile for both alcoholic and non-alcoholic beverages.
  • Requires minimal active preparation time and simple ingredients.
02 -
  • Ensure you mash the currants thoroughly at the start to maximize juice extraction.
  • Give the shrub at least 24 hours to rest after adding the vinegar; this resting period is crucial for the flavors to harmonize.
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