Gluten Free Classic Ginger Shrub
Shrubs — the old-school drinking vinegars that somehow never went out of style — are having a serious moment, and this ginger version is one of the most versatile you can make. Fresh ginger, sugar, apple cider vinegar, and a pinch of sea salt are all you need, and every single one of those ingredients is naturally free of gluten, so there's no label-reading anxiety involved. The process is mostly hands-off: bruise the ginger into the sugar, let it rest in the fridge for 48 hours, then stir in the vinegar and strain. What you end up with is a bright, spicy, slightly tangy syrup that keeps for up to three months in the refrigerator. Splash a tablespoon into sparkling water for an instant craft soda, or use it to build a cocktail that tastes like you actually know what you're doing. The optional black peppercorns add a subtle warmth that makes the ginger flavor feel more complex without any extra effort. It's the kind of small-batch pantry staple that quietly becomes the thing everyone asks you about.
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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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