Celery Free Classic Ginger Shrub
Sharp, tangy, and alive with heat, this ginger shrub is a drinking vinegar concentrate that transforms a simple glass of sparkling water into something genuinely exciting. Fresh ginger is muddled directly into sugar, then left to slowly release its juice over 48 hours before apple cider vinegar is stirred in — the result is a syrup with serious depth and a pleasant bite that no store-bought mixer can replicate. The ingredient list is refreshingly short and completely free of any celery-derived components, so there's no need to scrutinize labels or worry about hidden vegetable extracts sneaking in. A tablespoon stirred into ice-cold sparkling water is the classic move, but it's equally brilliant as a cocktail mixer or a splash in a mocktail. The two-day cold maceration is the real magic here — patience is the only technique required, and the payoff is a concentrated, complex syrup that keeps in the fridge for up to three months. Make a batch once and you'll find yourself reaching for it constantly.
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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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