Low Iodine Classic Ginger Shrub
Shrubs — the old-fashioned drinking vinegars — are having a serious comeback, 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 come together into a bright, spicy-sweet syrup that transforms a glass of sparkling water into something genuinely exciting. The cold-process method does most of the work for you: a couple of days in the fridge lets the ginger slowly perfume the sugar into a fragrant, golden syrup before the vinegar ever enters the picture. For anyone navigating a low-iodine approach, this recipe is a natural fit. Every ingredient here — fresh ginger, granulated sugar, apple cider vinegar, sea salt, and optional black peppercorns — is straightforward and free of the seafood derivatives, dairy, or iodized additives that can make store-bought syrups and mixers tricky to vet. You stay in complete control of what goes into the bottle. Once strained and sealed, the shrub keeps in the refrigerator for up to three months, so a single batch gives you weeks of flavorful, fuss-free drinks. Stir a tablespoon into sparkling water over ice for a zingy mocktail, or use it as a cocktail mixer when the occasion calls for 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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