Black Currant Drinking Vinegar

Last summer I found myself at a farmers market staring at these tiny jewel-like berries, dark and almost mysterious. The farmer popped one in his mouth and grinned, told me they were black currants and that Id regret not trying them. I bought a pint on impulse and ended up with way more than I could snack on. That shrub became my go-to through every dinner party and lazy afternoon that followed.

I brought a jar to my sisters birthday weekend, figuring it might be a nice conversation starter. By Sunday morning, her friends were demanding the recipe and mixing it into everything from prosecco to plain seltzer. Now I never show up empty-handed.

Ingredients

• 1 cup fresh or frozen black currants: These little berries pack an incredible punch of flavor that mellows beautifully through the process
• 1 cup granulated sugar: The sugar draws out all those gorgeous juices and balances the natural tartness
• 1 cup apple cider vinegar or red wine vinegar: Apple cider gives you something brighter and fruitier while red wine brings depth and complexity

Instructions

Start the maceration:

Toss those currants and sugar together in a bowl or jar, using your spoon to gently crush some berries and get everything mingling

Let time work its magic:

Cover the mixture and tuck it in the fridge for 24 to 48 hours, giving it a stir whenever you think of it until all that sugar disappears into ruby syrup

Strain and separate:

Pour everything through a fine-mesh sieve or cheesecloth, pressing firmly on the fruit to capture every last drop of liquid before composting the solids

Introduce the vinegar:

Pour that gorgeous syrup into a clean jar, stir in the vinegar until completely combined

Let flavors become friends:

Seal it up and refrigerate for at least 24 hours, though it just keeps getting better with time

Serve it up:

Mix 1 to 2 tablespoons with still or sparkling water, adjusting until it hits your perfect spot

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My friend Sarah who swears she hates vinegar took one sip and asked if I could make her a batch for her wedding favors. That moment convinced me this stuff is pure magic.

Choosing Your Vinegar

Apple cider vinegar gives you something bright and approachable, almost like a sophisticated apple juice for grownups. Red wine vinegar leans deeper and more complex, perfect if you want something that feels a bit more serious.

Sweetener Options

Honey brings its own floral notes while maple syrup adds warmth and caramel undertones. Both dissolve beautifully during that initial maceration period, though you might need to extend the resting time slightly.

Storage and Serving Ideas

This shrub keeps forever in the refrigerator, developing character as it ages. I like to keep it in a pretty glass bottle right at eye level so I remember to use it.

• Mix it into tonic water with a squeeze of lime
• Top with prosecco for an instant spritz
• Stir into iced tea for a tart twist

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Every time I crack open that jar and catch that first whiff of tart berry goodness, I remember that market day and how the best discoveries often start with being a little curious.

Recipe FAQ

→ What is a shrub?

A shrub is a traditional drinking vinegar made by macerating fruit with sugar, then combining with vinegar. The result is a tangy-sweet syrup used in beverages and cocktails.

→ How long does black currant shrub last?

Properly stored in a sealed container in the refrigerator, black currant shrub maintains quality for up to three months. The high acidity acts as a natural preservative.

→ Can I use frozen black currants?

Frozen black currants work perfectly for shrub making. Thaw slightly before combining with sugar, as they release juices readily and macerate beautifully.

→ Which vinegar tastes best?

Apple cider vinegar offers milder, fruity notes complementing the black currants. Red wine vinegar provides deeper, earthier flavors. Choose based on desired flavor intensity.

→ How much shrub per serving?

Start with 1-2 tablespoons per glass of still or sparkling water. Adjust ratio to taste preference. For cocktails, use similarly as a tart-sweet component.

→ Can I substitute other sweeteners?

Honey or maple syrup work well as alternatives to granulated sugar. Honey adds floral notes, while maple contributes subtle caramel sweetness. Adjust quantities slightly as liquid sweeteners differ.