Name: Blackcurrant & lemon verbena shrub
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: approx 1 litre
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)

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Blackcurrant & lemon verbena shrub

Blackcurrant & lemon verbena shrub

Kylee Newton

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approx 1 litre

Easy

Prep: 10 mins

Cook: 5 mins

plus 5-6 days macerating

A star rating of 3.5 out of 5.2 ratingsRate

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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

Gluten-free

Vegan

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per 100ml serving (diluted with water)

kcal14
fat0g

low
saturates0g
carbs3g
sugars3g
fibre0g
protein0g
salt0g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, August 2016

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A star rating of 3.5 out of 5.2 ratings

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