Artificial Food Coloring Free Classic Ginger Shrub
Shrubs — the old-fashioned drinking vinegars — are having a serious comeback, and this ginger version is one of the most satisfying to make from scratch. Fresh ginger, sugar, apple cider vinegar, and a pinch of sea salt are all you need, which means every single ingredient is something you can read and recognize without squinting at a label. That matters more than people realize, because so many bottled mixers and flavored syrups sneak in synthetic dyes to achieve that bright, eye-catching color — this one gets its warm amber hue entirely from the ginger itself. The process is mostly hands-off: bruise the ginger into the sugar, let it sit in the fridge for 48 hours, then stir in the vinegar and strain. What you end up with is a complex, spicy-tangy syrup that makes sparkling water taste like something you'd pay too much for at a craft cocktail bar. It keeps in the fridge for up to three months, so one batch goes a long way for both everyday sipping and entertaining.
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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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