Lupin Free Classic Ginger Shrub
Shrubs — those old-fashioned drinking vinegars — are having a serious comeback, and this ginger version is a fantastic place to start. Fresh ginger gets muddled into granulated sugar, then left to slowly release its fiery, aromatic juice over 48 hours before apple cider vinegar is stirred in to create something genuinely complex and refreshing. The result is a concentrated syrup with real bite: spicy, tangy, and just sweet enough to balance beautifully over sparkling water or tucked into a cocktail. Because it's built entirely from whole, straightforward pantry ingredients, there's no guesswork about what's actually in it — no fillers, no additives, nothing unexpected. The optional black peppercorns add a subtle warmth that makes the ginger sing even louder, and a single tablespoon transforms a plain glass of soda water into something that feels genuinely special. It keeps in the fridge for up to three months, so you can batch it once and enjoy it all season long.
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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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