Black Currant Tangy Mixer (Print View)

Tangy blend of black currants and vinegar for bright, refreshing beverages and mixers.

# 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 Make It:

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 24–48 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 flavors to meld and develop.
06 - Mix 1–2 tablespoons shrub with still or sparkling water, or use as a cocktail mixer. Adjust concentration to taste.

# Expert Suggestions:

01 -
  • Simple ingredients with maximum impact - just three components create a complex flavor profile
  • Make-ahead convenience - the shrub improves with age, perfect for busy schedules
  • Versatility - works in cocktails, mocktails, or even as a culinary ingredient
  • Long shelf life - enjoy your preserved black currants for months
  • Customizable - easy to adjust sweetness and acidity to your preference
02 -
  • Use the freshest black currants available for optimal flavor, but frozen work wonderfully too
  • For a crystal-clear shrub, strain through a coffee filter after the cheesecloth
  • Label your shrub with the date made—while it lasts up to 3 months, the flavor evolves over time
  • Save the strained fruit solids to add to muffins or quick breads
  • The initial vinegar aroma will mellow considerably after a few days of aging
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