Hazelnut Free Classic Ginger Shrub
Sharp, tangy, and deeply aromatic, this drinking vinegar is a brilliant pantry staple that transforms a glass of sparkling water into something genuinely exciting. Fresh ginger is bruised directly into sugar, coaxing out its natural juices over a slow 48-hour rest in the fridge — no heat required, which means every bit of that fiery, floral ginger character stays intact. A splash of apple cider vinegar brings bright acidity, while a pinch of sea salt and optional cracked peppercorns round out the flavor with surprising depth. The result is a concentrated syrup-meets-vinegar elixir that plays beautifully over ice with sparkling water or doubles as a cocktail mixer with real personality. Because this is made entirely from scratch with whole, simple ingredients, there's zero guesswork about what's actually in the bottle — no shared-facility concerns, no label anxiety, just clean and vibrant flavor you built yourself. It keeps in the fridge for up to three months, so one batch goes a long 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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