Black Currant Anise Shrub Mocktail
Debra writes science fiction and creates art from natural objects.
Ingredients
For the shrub:
- 473 ml (2 cups) fresh or frozen black currants (or substitute blueberries)
- 200 grams (1 cup) sugar
- 29 ml (2 tablespoons) apple cider vinegar
- 2 star anise
For the mocktails:
- Seltzer, as needed
Preparation
1. For the shrub: In a small saucepan combine the currants, sugar, vinegar, star anise, and 473 ml (2 cups) water. Bring to a simmer, remove from heat, and allow to cool. Gently mash the fruit, then pass through a fine strainer into a storage container. Refrigerate until chilled; may be stored for up to 1 week. Makes about 710 ml (3 cups/12 servings).
2. For the mocktails: For each drink, pour 59 ml (¼ cup) of the syrup into a tall glass and fill with ice. Top with seltzer, and serve.
Debra Tillar
Debra Tillar has been an archaeologist, a teacher, and a freelance travel and food writer. Her short stories are included in several recent and upcoming anthologies and literary journals. Debra spends most of her time writing, creating art, and traveling the world (she has visited all seven continents). She grew up in New York City and now lives on the Seacoast of New Hampshire.
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