Shrubs are a great non-alcoholic alternative to a cocktail! They're sweet and sour and have a ton of flavors that make them great on their own. This Pear-Ginger Shrub is particularly invigorating served with club soda or tonic water.
- 2 pounds ripe pears (about 4 medium)
- 1 1/2 cups (300 g) sugar
- 1-inch piece fresh ginger with skin, grated
- 1 1/2 cups apple cider vinegar, with or without the “mother”
- 3 to 4 ounces club soda, chilled, to serve
1 Prep the pears: Chop pears, with skin, into 1/2-inch dice. Don’t worry if a stray fiber or seed gets in; it will all get strained out later.
2 Macerate pears with sugar: Combine pears with the sugar in a nonreactive container (glass or plastic), tossing the pears to evenly coat them, and lightly crushing them. Add the ginger. Cover the pear and ginger mixture with a tea towel and let it sit in a cool, dark place for 48 hours, stirring the mixture twice during this period.
3 Strain and combine with vinegar: After the resting period, strain through a fine strainer into a jar or bottle that can accommodate an additional 1 1/2 cups of liquid. Pour in the apple cider vinegar and stir to combine.
4 Store and age the shrub: Seal the jar and refrigerate for 10 days, after which it is ready to use. The shrub will keep for up to 6 months refrigerated.
5 Serve: Combine 1 ounce of the Pear-Ginger Shrub with 3-4 ounces of chilled club soda. Stir gently to combine.