Citric Acid Free Classic Ginger Shrub
Shrubs — those old-fashioned drinking vinegars — are having a serious comeback, and this ginger version is one of the most satisfying to make from scratch. The process is almost meditative: bruising fresh ginger into sugar, letting it slowly transform in the fridge over 48 hours, then finishing with apple cider vinegar for that signature bright, tangy depth. For anyone avoiding citric acid, store-bought sodas, mixers, and flavored syrups can feel like a minefield, since that additive turns up in so many bottled drinks. This shrub sidesteps all of that with just five clean, whole ingredients — nothing processed, nothing hidden. The result is a complex, spicy-sweet concentrate that stirs beautifully into sparkling water or doubles as a cocktail mixer. A single batch keeps in the fridge for up to three months, so you'll have a go-to drink option ready whenever you need it.
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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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