Black Currant Shrub Drinking Vinegar

Create a vibrant drinking vinegar from ripe black currants. This tangy-sweet shrub elevates cocktails, sodas, and sparkling water with natural fruit essence.

# 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

# How To:

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 to 48 hours, stirring occasionally, until sugar has dissolved and 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 flavors to meld completely.

06 - Mix 1 to 2 tablespoons shrub with still or sparkling water, or use as a cocktail mixer. Adjust to taste preference.

# Expert Tips:

01 -

It transforms humble black currants into a sophisticated mixer that makes you feel like you're tending bar at home.
The whole process is mostly hands-off waiting, which means you can make it and forget about it until magic happens.

02 -

Those first 24 to 48 hours of maceration are non-negotiable—rushing this step leaves you with thin syrup instead of concentrated fruit juice, and the whole thing falls flat.
Straining twice makes an enormous difference if you're someone who can't stand any grittiness; the second strain feels unnecessary until you taste the silky difference.

03 -