Blackcurrant and Lemon Verbena Shrub

• blackcurrant↗600g g

  washed, stems removed

• dried or fresh lemon verbena4 tbsp tbsp

  leaves

• sugar↗300g g
• unpasteurised apple cider vinegar↗400ml ml
• sparkling or still water

  for serving

• lemon verbena↗

  or a sprig of lemon balm for garnish (optional)

Step-by-step instructions

1. 1

   First, sterilize a large jar or bottle. Wash them in hot soapy water, then place on a tray and put in a low‑temperature oven for 10 minutes or until completely dry. Put the blackcurrants into the warm sterilized jar and set aside. Prepare the infusion by pouring 500 ml of boiling water over the lemon verbena, then stir in the sugar. Pour the infusion over the berries, mix and let cool. Cover with a lid and place in the refrigerator. Shake the jar gently each day for about 5 days.

2. 2

   At this point the fruit should have soaked in the sugary infusion. Transfer them to a saucepan with the vinegar and gently bring to a light boil for about 5 minutes. Let cool to room temperature, then strain through a fine muslin sieve into a large sterilized jar and seal with a lid.

3. 3

   Store in the refrigerator and serve diluted with carbonated or still water – optionally add a sprig of fresh verbena or lemon balm. It will keep in the fridge for up to 4 months.