Rice Free Classic Ginger Shrub
This tangy, aromatic drinking vinegar is the kind of pantry staple that quietly transforms everything it touches — from a simple glass of sparkling water to a well-crafted cocktail. Fresh ginger is bruised directly into granulated sugar, coaxing out its spicy, fragrant oils before apple cider vinegar brings that signature bright, puckery backbone. The two-day cold infusion is where the magic really happens, giving the syrup time to deepen and mellow into something genuinely complex. Every single ingredient here is naturally grain- and starch-free, so there's no need to scrutinize labels or worry about hidden fillers the way you might with bottled mixers and flavored syrups. The result is a concentrated, fiery-sweet syrup that keeps in the fridge for up to three months, ready to splash into drinks whenever you need a little lift. A tablespoon stirred into sparkling water over ice is honestly one of the most refreshing things you can make at home.
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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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