Eosinophilic Esophagitis Friendly Classic Ginger Shrub
Sharp, bright, and deeply aromatic, this drinking vinegar is a craft beverage staple that's surprisingly simple to make at home. Fresh ginger is muddled into sugar until fragrant, then left to slowly release its juice over 48 hours before apple cider vinegar is stirred in — the result is a complex, zingy syrup that punches way above its weight. For anyone managing eosinophilic esophagitis, finding flavorful drinks that don't rely on common trigger ingredients can feel like a constant puzzle, and this shrub sidesteps that frustration entirely. The ingredient list is short and clean: fresh ginger, sugar, apple cider vinegar, sea salt, and an optional pinch of crushed black pepper. There are no dairy, wheat, soy, or egg-based components to navigate, just whole, recognizable ingredients you can feel confident about. Stir a tablespoon into sparkling water over ice for a refreshing, gut-friendly sipper, or use it as a mixer for something a little more festive. It keeps in the fridge for up to three months, so one batch goes a long, satisfying way.
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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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