Macadamia Free Classic Ginger Shrub
Shrubs — the old-fashioned drinking vinegars that bartenders and home cooks are rediscovering — are one of those pantry staples that quietly transform everything they touch. This ginger version is sharp, warming, and deeply aromatic, built from nothing more than fresh ginger, sugar, apple cider vinegar, and a pinch of sea salt. The cold-process method does most of the work for you: 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 concentrated, spicy-sweet syrup that keeps for up to three months and earns its place in everything from sparkling water to cocktails. A single tablespoon stirred into chilled sparkling water over ice is genuinely refreshing in a way that store-bought sodas rarely manage. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about hidden additives — you know exactly what went into the jar.
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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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