Wheat Free Classic Ginger Shrub
Shrubs — the old-fashioned drinking vinegar kind — 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, 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. The result is bold and complex: fiery from the ginger, mellow from the sugar, and pleasantly sharp from the vinegar, with an optional hit of black pepper that adds a subtle warmth in the background. Every single ingredient here is naturally free of wheat and gluten-containing grains, so there's no label-reading required and no substitutions to stress over. Splash a tablespoon into sparkling water for an instant craft soda, or use it as a cocktail mixer that will genuinely impress guests. 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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