Peanut Free Classic Ginger Shrub
Shrubs — those old-fashioned drinking vinegars — are having a serious comeback, and this ginger version is a perfect place to start. Fresh ginger gets muddled into granulated sugar until the mixture turns fragrant and syrupy, then rests in the fridge for 48 hours before apple cider vinegar is stirred in to create something genuinely complex: bright, spicy, a little sweet, and pleasantly tart. The whole process is hands-off and deeply satisfying, and the result keeps in your fridge for up to three months. Stir a tablespoon into sparkling water over ice for an instant, sophisticated soft drink, or use it to build a cocktail that tastes like you really know what you're doing. Every ingredient here is straightforward and naturally free from peanuts or any nut-adjacent risk, so there's no label-scanning required — just good, clean flavor. The optional black peppercorns add a subtle warmth that plays beautifully off the ginger's heat, but the shrub is just as compelling without them.
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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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