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Blackcurrant Shrub Drink

Prep Time15 mins
Total Time15 mins
Course: Drinks
Servings: 1 bottle


  • 1 x 750ml sterilised bottle with lid


  • 300 g Blackcurrants washed
  • 190 g Caster sugar
  • 3-4 Blackcurrant leaves
  • 6-8 Lemon balm leaves
  • 190 ml Apple cider vinegar


  • Begin by placing the blackcurrants and sugar in a deep rectangular dish. Crush the berries with the back of a spoon or a potato masher.
  • Place the blackcurrant and lemon balm leaves in a pan with 100ml water, bring to a simmer and then remove from the heat to infuse. Leave to cool. Add the infusion to the blackcurrant mixture and stir. Cover and place in the fridge for 3 days. Stir a couple of times within that period.
  • When it's ready the blackcurrants will be sitting in a rich purple syrup. Now pass the the crushed berries through a fine sieve. Add the vinegar to the berry syrup and stir with a sterilised spoon. Pour into the sterilised bottle and seal. Leave undisturbed for at least 3 days before drinking. The shrub mellows as it matures.
  • Serve diluted with sparkling water or tonic. Keep in the fridge for up to 3 months.