Turmeric Free Classic Ginger Shrub
Shrubs — those old-fashioned drinking vinegars — are having a serious moment, and this ginger version is one of the most versatile you can make. Fresh ginger gets muddled into granulated sugar until the mixture turns fragrant and syrupy, then it rests in the fridge for a full 48 hours so every last drop of spicy, aromatic juice can work its way out. Apple cider vinegar goes in next, pulling everything together into a bright, tangy concentrate with real depth. The ingredient list is clean and completely straightforward, so there's no need to scan labels or second-guess anything — just whole, recognizable pantry staples. A tablespoon stirred into sparkling water over ice makes a refreshing non-alcoholic sipper, and it's equally at home as a cocktail mixer when you want something a little more grown-up. It keeps in the fridge for up to three months, which means one batch goes a long way.
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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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