Black Pepper Free Classic Ginger Shrub
This tangy, aromatic drinking vinegar is a brilliant way to capture the bold, warming punch of fresh ginger in a versatile syrup you can sip, mix, or splash into sparkling water whenever the mood strikes. The recipe calls for peppercorns as a strictly optional add-in, so skipping them entirely keeps this shrub completely free of that particular spice without sacrificing any of the complexity or depth. Fresh ginger does all the heavy lifting here — bruised against sugar until fragrant, then left to slowly steep in the fridge for 48 hours until it releases a rich, golden syrup that smells absolutely incredible. Apple cider vinegar brings a mellow tartness that balances the heat of the ginger beautifully, and a pinch of sea salt rounds everything out. The result is a concentrated, bright syrup that keeps in the refrigerator for up to three months, making it one of the most useful things you can have on hand for quick drinks or cocktails. Just a tablespoon stirred into cold sparkling water over ice is genuinely refreshing, and it feels far more special than anything you'd find on a store shelf.
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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)
Can be omittedblack peppercorns
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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