A shrub within a shrub! One of my favourite early blooms is the flowering currant, or Ribes sanguineum, a lovely, vigorous, deciduous shrub with pendant racemes of reddish-pink tubular flowers. Both its flowers and berries are not only edible but also boast a delightful fruity taste and aroma reminiscent of sage and blackcurrant. The blooms are ready for picking as soon as they open, making them perfect for adding to salads, teas, syrups, cordials, and so much more.
One delightful way to enjoy these flavours is by making a drinking shrub, a refreshing syrup crafted from fruit, vinegar, and sugar. This concoction is ideal for whipping up invigorating beverages. The English version of drinking shrub has its origins in the medicinal cordials of the 15th century. By the 1680s, it gained popularity among smugglers seeking to avoid import taxes on goods from mainland Europe.
Thankfully, you don't need to be a smuggler or evading taxes to make this Ribes Flowering Shrub Recipe!
Ingredients:
- 400 ml boiling water
- 300 g unrefined sugar
- Zest of 1 orange
- Zest of 1 lemon
- 100 g flowering currant blossoms
- 250 ml apple cider vinegar
Method:
1. In a saucepan, combine the boiling water and sugar. Stir it all together and bring it to a boil, keeping at it until the sugar fully dissolves.
2. Next, add the orange and lemon zests. Then take it off the heat and stir in those beautiful flowering currant blossoms so they're well-coated in the syrup.
3. Cover it up and let it steep for 24 hours to let all those lovely flavours blend together.
4. Strain the mixture into a clean, sterilised jar. Pour in the apple cider vinegar, seal it, and let it infuse some more. You can enjoy it immediately if you're eager, but it's even better if you let it mature for a few months.
5. When you're ready to enjoy, mix one part shrub with four parts sparkling water, and don't forget to add a sprig of mint over ice for a refreshing touch!
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