Sesame Free Classic Ginger Shrub
Shrubs — those 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 spicy, 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 flavor sharp and lively rather than mellow and cooked-out. Every ingredient here is naturally free of sesame in any form — no oils, no seeds, no hidden pastes — so you can mix and sip without a second thought. Splash a tablespoon into sparkling water for a sophisticated non-alcoholic drink, or use it to build a cocktail with real depth and a little heat. It keeps in the fridge for up to three months, which means one batch goes a long way toward elevating everything from mocktails to salad dressings to marinades.
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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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