When a panel of tasting experts in New Zealand was asked to summarize the attributes of black currants, here’s what they came up with:
A sweet earthy taste unlike other berries. Fresh gooseberry and passion-fruit flavour-aromas and hints of raspberry, combined with the floral aromatic notes of carnations and roses. An underlying tannic structure adds complexity and balance to the blackcurrant’s acidity and sweetness. The aftertaste is fresh and sharply cleansing, with no residual sweetness.
We began our batch in early February, and after weeks of infusing, the deep, inky blue-purple berries rewarded us with a juice of deep, rich flavor and subtly herbaceous back notes. Balanced by just the right amount of cider vinegar and a limited amount of cane sugar, this shrub is elegant but sturdy, ready to add sparkle to spirits which run the spectrum: gin, vodka, pisco, tequila, bourbon, Champagne and Prosecco. In the kitchen, a quick reduction in a saucepan or microwave will yield a spectacular glaze for duck or pork, a dazzling drizzle over a soft rich cheese such as Jasper Hill Harbison, or a surprisingly colorful finishing touch for a pavlova or other meringue dessert.
We love all of our shrub flavors, but we have a crush on Black Currant.