Chestnut Free Classic Ginger Shrub
Sharp, tangy, and deeply aromatic, this ginger shrub is a drinking vinegar concentrate that transforms a simple glass of sparkling water into something genuinely exciting. Fresh ginger is bruised into granulated sugar and left to slowly macerate in the fridge, coaxing out every bit of spicy, warming juice before apple cider vinegar is stirred in to create that signature sweet-tart balance. The two-day cold-process method is what makes this shrub so vibrant — no heat means the ginger's brightness stays fully intact rather than cooking off into something flat. A pinch of sea salt and optional cracked black peppercorns add a subtle savory edge that makes it taste far more complex than the short ingredient list suggests. Every component here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about what might be hiding in a store-bought mixer. It keeps in the refrigerator for up to three months, meaning you can batch it once and have a versatile, crowd-pleasing syrup on hand for sparkling water, lemonade, or cocktails all season long.
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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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