Shrub Blackcurrant Syrup

Blackcurrant Shrub. The berry that resists sweetness the most.

Blackcurrant Shrub is a fruit syrup made from blackcurrants, naturally cloudy organic apple cider vinegar, and sugar — the darkest and most tart variety in our range. Not a cassis liqueur, not a soft berry syrup, not a drink for lovers of mellow sweetness.

Blackcurrant Shrub is a vinegar-based fruit syrup from the Schuster's Shrub manufactory, where the most unruly berry in the garden meets apple cider vinegar. Other fruits yield to sugar. The blackcurrant does not. It retains its strict, almost resinous character, no matter how much sweetness it encounters. Pour two centimeters into cold sparkling wine, and the color in the glass turns inky. The first sip is not a compliment to the palate, but a statement.

Why this berry cannot be sweetened

The aroma is unmistakable: dark currant, black foliage, with a resinous undertone. Those who like cassis recognize it before the glass reaches the table. On the palate, the fruit comes first, dense and dark, then the tartness from the skin. It lingers longer than the sweetness. The apple cider vinegar intensifies this effect instead of softening it — fruit acid and acetic acid pull in the same direction. Therefore, this variety tastes drier than any other from the manufactory, even though its sugar content is practically the same as that of the other berry varieties. The finish leaves an astringent tartness that lightly puckers the palate. Those expecting a soft, jammy berry syrup will find this variety too strict. It is not suitable for a mild children's lemonade. For that, you should rather opt for the rounder blend of blueberry and raspberry.

One tablespoon of syrup, four uses

This syrup is always diluted; the only question is with what. For a refreshing glass, add a splash of lemon juice and two ice cubes to the glass and top up with 200 ml of mineral water. If it is to become an aperitif, Prosecco replaces the water, in a one-to-ten ratio. The dressing follows the basic formula of the house: shrub, lemon juice, oil, plus salt and pepper. For tomato and mozzarella, mix two tablespoons of shrub with one tablespoon of red wine vinegar and two tablespoons of olive oil. The dark fruit takes the sweetness out of the tomato and contrasts with the mild mozzarella. The syrup is an obvious companion to game, as the currant can stand up to dark meat. It works for ripe cheese for the same reason: it counteracts the spice instead of overpowering it. And poured over vanilla ice cream, it creates a contrast that a berry compote cannot: the acidity cuts through the cream instead of dissolving in it. One tablespoon per serving is sufficient. A side note: Store the bottle in a dark cupboard. Without colorants, the deep red loses its luminosity over the months — this does not affect the taste, but it is a shame in the glass. You do not need to refrigerate the syrup even after opening; the acetic acid content takes care of that.

Where the tartness comes into the bottle

Since 2012, Hanna and Gabi Schuster have been running their business in Untersteinbach in the Steigerwald, with an open-door policy. Around 25 varieties are produced there using the same process. The blackcurrants are put into the naturally cloudy organic apple cider vinegar whole and remain there for four to six weeks. Cutting or chopping is unnecessary for such a soft berry; the vinegar penetrates it on its own. The vinegar extracts the aromatic substances from the skin. Almost everything in this berry is found there: the color, the aroma, and the tannins that create the tartness. Afterward, the berries are pressed, and the leached pomace goes to the compost. The remaining fruit vinegar is seasoned with sugar, and this is the trickiest step in the entire range for this variety. Too little sugar, and the berry becomes unpleasantly tart; too much, and its character disappears. Filled hot, the bottle then keeps for about three years without a preservative. This variety received a gold award from the Genussmagazin Selection.

Cassis without liqueur and without alcohol

Most people know cassis as a liqueur: sweet, heavy, alcoholic, and hidden behind sparkling wine in a Kir Royal. This shrub reverses that ratio. It brings the same berry into the glass, but dry and non-alcoholic, and it doesn't hide. In sparkling wine, the blackcurrant remains recognizable as a fruit, instead of just contributing color. This makes it a perfect gift for hosts who take their aperitifs seriously, and for anyone who wants something tart in their glass in the evening. For a cheese board, the spicy variety with orange and cardamom is the softer alternative. Despite its tart impression, with a good 60 g of sugar per 100 ml, it remains a sweetener, noteworthy when consumed neat. A syrup for those who, at the word berry, don't think of jam, but of a dark, dry sip.