CURRANT SHRUB
This refreshing historical beverage base captures the tart elegance of red currants balanced by the sweetness of sugar and a warming touch of brandy. Known as a 'shrub,' this concentrated fruit syrup was a popular way to preserve summer fruits in the early 20th century, offering a delightful balance of sweet and acid. Simply mix a splash of this ruby-red syrup into ice water or soda for a sophisticated, thirst-quenching drink that echoes the flavors of a bygone era.
Ingredients
- 1 1/2 pounds Granulated sugar (Originally '1 1/2 lbs. Cut Loaf Sugar'. Substituted with granulated sugar.)
- 1 quart Currant juice (Unsweetened red currant juice.)
- 5 ounces Brandy (Quantity estimated based on yield. Originally '1/2 gill (2 oz) of Brandy to every pint of Shrub'.)
- 1 quart Ice water (For serving. Quantity estimated.)
Instructions
- 1In a non-reactive pot (such as stainless steel, enamel, or the original 'porcelain-lined or agate vessel'), combine the granulated sugar and currant juice.
- 2Place the vessel on the stove over medium heat. Bring to a slow boil and let it cook for 10 minutes. Skim any foam that rises to the surface thoroughly while boiling.
- 3Remove the vessel from the fire. Measure the resulting syrup volume. Add 2 ounces (1/2 gill) of Brandy for every pint (16 ounces) of shrub syrup obtained. Stir to combine.
- 4Pour the shrub into clean bottles and cork or seal securely. To serve, simply pour a small amount of the syrup into a glass of ice water, adjusting the strength to taste.