We have a black currant bush in our garden that produces so many berries. My children will pick the berries by the handfuls and bring them into the kitchen for me to deal with. We simply cannot eat them all right away. I like to toss them into our green smoothies, make strawberry-currant-honey jam, and make this nourishing vinegar. You can use this beautiful purple vinegar in salad dressings or eat it by the spoonful as daily medicine.
Ingredients
3 cups
black currants
3 cups
coconut vinegar
