High Fructose Corn Syrup Free Classic Ginger Shrub
Shrubs — the old-fashioned 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, granulated sugar, and apple cider vinegar are the whole show here, which means you know exactly what's going into every sip. So many commercial sodas and flavored mixers are loaded with sweeteners you'd rather avoid, but this one is built entirely from scratch with nothing hidden on the label. The process is beautifully low-effort: bruise the ginger into the sugar, let it rest in the fridge for 48 hours, then stir in the vinegar and strain. What you get is a bright, spicy, slightly tangy syrup with real depth — the optional black peppercorns add a subtle warmth that makes it feel almost sophisticated. Stir a tablespoon into sparkling water for an instant craft soda, or use it as a cocktail mixer that will genuinely impress guests. It keeps in the fridge for up to three months, so one batch goes a very 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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