Seeds Free Classic Ginger Shrub
Shrubs — the old-fashioned drinking vinegars — are having a serious comeback, and this ginger version is one of the most versatile you can make. Fresh ginger gets muddled into granulated sugar, then left to slowly release its fiery, aromatic juice over 48 hours before apple cider vinegar is stirred in to create a bright, tangy syrup that's genuinely addictive. The slow cold-process method means no heat is involved, which keeps the ginger's sharp, zingy character fully intact. A splash over sparkling water and ice is the easiest way to enjoy it, but it also works beautifully as a cocktail mixer or even a salad dressing base. For anyone navigating seed sensitivities, this recipe is naturally clean — the optional black peppercorns are easy to leave out entirely without losing any of the magic. The finished shrub keeps in the fridge for up to three months, so one batch goes a long way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedblack peppercorns
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!