Nightshade Free Classic Ginger Shrub
Shrubs — those old-fashioned drinking vinegars — are having a serious moment, 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 concentrated syrup that's bright, spicy, and just a little funky in the best possible way. For anyone navigating a nightshade-free lifestyle, finding interesting beverages and mixers can feel limiting fast, but this recipe sidesteps the whole issue entirely — every ingredient is naturally in the clear. The two-day cold-process method is where the magic happens: muddling the ginger into the sugar draws out its oils and juice before the vinegar ever touches it, giving you a deeper, more complex flavor than a quick-cooked version would. A single tablespoon stirred into sparkling water over ice makes a genuinely refreshing drink, and it works just as beautifully as a cocktail mixer. It keeps in the fridge for up to three months, so one batch goes a 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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