Black Currant Shrub Drinking Vinegar (Printable)

A vibrant drinking vinegar made from ripe black currants, perfect as a refreshing mixer for sparkling water and craft cocktails.

# What you'll need:

→ 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

# Method:

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 - To serve, mix 1–2 tablespoons shrub with still or sparkling water, or use as a cocktail mixer. Adjust to taste.

# Expert Advice:

01 -
  • It transforms humble berries into something that tastes far more complicated than the three-ingredient simplicity suggests.
  • Once made, you have a sophisticated mixer ready for everything from plain sparkling water to elaborate cocktails, making you feel inventive every time you use it.
  • The whole process teaches you something real about how flavors develop and change over time, which changes how you think about cooking.
02 -
  • Don't skip the initial maceration period—rushing this step means weaker fruit flavor and a shrub that tastes more like vinegar than berry, which I learned the hard way when I got impatient and only waited 12 hours.
  • The secondary fermentation in the fridge (after adding vinegar) is when the magic happens, so resist the urge to drink it immediately; waiting that extra day transforms it from interesting to genuinely delicious.
03 -
  • If you're feeling experimental, try swapping the sugar for honey or maple syrup—you'll get a different flavor profile that's equally delicious, just more complex and deeper.
  • Always stir your maceration at least once a day during the initial 24 to 48 hours so the sugar dissolves evenly and the berries stay submerged, preventing any oxidation or unevenness.
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