MSG 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 elevate everything they touch. This one is built on fresh ginger, granulated sugar, and apple cider vinegar, with a pinch of sea salt and optional black peppercorns that add a subtle, warming bite. 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 end up with is a bright, spicy, slightly sweet syrup that keeps for up to three months and works just as well in a mocktail as it does in a proper cocktail. Because every ingredient here is whole and unprocessed, there's no need to scrutinize labels for hidden additives or flavor enhancers — you know exactly what went into the jar. Splash a tablespoon into sparkling water over ice and it tastes like something you'd pay too much for at a craft beverage counter. It's the kind of recipe that makes you feel clever for having a bottle of it in your fridge.
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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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