Blackcurrant & lemon verbena shrub

A shrub is a fruit syrup preserved with vinegar to capture the flavours of the fresh fruit. Shrubs are packed with probiotics, which are great for digestion

Prep:10 mins
Cook:5 mins
plus 5-6 days macerating

Easy

Nutrition per serving

kcal 14
fat 0g
saturates 0g
carbs 3g
sugars 3g
fibre 0g
protein 0g
salt 0g

Ingredients

600g blackcurrants, washed and stems removed
4 tbsp dried or fresh lemon verbena leaves
300g sugar
400ml raw cider vinegar
fizzy or still water, to serve
lemon verbena or lemon balm sprig, to serve (optional)

Method

First, sterilise a large jar or bottle. Wash in hot, soapy water, then place on a baking tray and put in a low oven for 10 mins or until completely dry. Put the blackcurrants in the warm sterilised jar and set aside. Make an infusion with 500ml boiling water and the lemon verbena, then stir through the sugar. Pour over the blackcurrants, stir and leave to cool. Cover with a lid, then put in the fridge. Every day for about 5 days, gently shake the jar.
By this time, the fruit should have macerated in the sugary tea. Tip into a pan with the vinegar and gently bring to a very light simmer for about 5 mins. Allow to cool to room temperature, then strain through a muslin-lined, fine mesh sieve into a large, sterilised jar and seal with a lid.
Keep it in the fridge and serve topped up with fizzy or still water – add a sprig of fresh verbena or lemon balm if you like. Will keep in the fridge for up to 4 months.