Breastfeeding Friendly Classic Ginger Shrub
Fresh ginger is one of those ingredients that nursing parents reach for again and again — it's warming, settling, and genuinely delicious — and this shrub is one of the most versatile ways to keep it on hand. A shrub is a drinking vinegar syrup, and this one comes together with just a handful of pantry staples: fresh ginger, sugar, apple cider vinegar, and a pinch of sea salt. The process is mostly hands-off, letting the ginger slowly release its juice into the sugar over 48 hours before the vinegar is stirred in, which means the flavor is deep and bright without any cooking required. Stirred into sparkling water over ice, it makes a genuinely satisfying non-alcoholic drink that feels like a treat rather than a compromise — something that matters a lot when you're skipping cocktails. Apple cider vinegar and fresh ginger are both widely embraced during breastfeeding, and there's nothing here that raises any red flags, just clean, recognizable ingredients you can feel good about. The finished shrub keeps in the fridge for up to three months, so one batch goes a long way toward keeping your drink routine interesting.
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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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