Almond Free Classic Ginger Shrub
Shrubs — the old-fashioned drinking vinegars — are having a serious moment, and this ginger version is one of the most versatile you can make. Fresh ginger gets bruised into granulated sugar, then left to slowly release its spicy, aromatic juice over 48 hours before apple cider vinegar is stirred in to create something genuinely complex. The result is bright, tangy, and warming all at once, with an optional hit of black pepper that adds a subtle depth you'll want to keep around. Store-bought flavored syrups and mixers can be a minefield of hidden additives and shared-facility warnings, but this one is made entirely from scratch with a handful of clean, straightforward ingredients. Stir a tablespoon into sparkling water for an instant craft soda, or use it as a cocktail mixer that will genuinely impress guests. It keeps in the fridge for up to three months, so one batch goes a long way.
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Learn more →Ingredients
16 servings
- 4 oz fresh ginger, peeled and thinly sliced
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- ¼ tsp fine sea salt
- ¼ tsp black peppercorns, lightly crushed (optional)
Instructions
- 1
Combine the sliced ginger and sugar in a medium bowl. Use a muddler or the back of a fork to press and bruise the ginger pieces firmly against the sugar, until the sugar begins to look wet and the ginger is fragrant, about 1–2 minutes.
- 2
Stir in the fine sea salt and the black peppercorns, if using. Cover the bowl tightly with plastic wrap and refrigerate for at least 48 hours, stirring once after the first 24 hours, until the sugar has fully dissolved into a syrup and the ginger has released its juice.
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