Tree Nut Free Classic Ginger Shrub
Shrubs — the old-fashioned drinking vinegars that bartenders and home cooks have been quietly obsessing over — are having a serious moment, and this ginger version is a perfect place to start. Fresh ginger gets bruised into granulated sugar, then left to slowly release its fiery, aromatic juice over 48 hours before apple cider vinegar is stirred in to create something genuinely complex and craveable. The result is a concentrated syrup with bright heat, a gentle tang, and just enough depth from the optional black peppercorns to keep things interesting. A single tablespoon stirred into sparkling water makes a refreshing non-alcoholic drink, and it works just as beautifully as a cocktail mixer. The ingredient list is refreshingly short and completely straightforward — fresh ginger, sugar, vinegar, salt — so there's no label-reading anxiety or concern about hidden additives sneaking in. It keeps in the fridge for up to three months, which means you can make one batch and enjoy it all season long.
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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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