Pear-Ginger Shrub

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.

  • Prep time: 5 minutes
  • Wait time: 12 days
  • Yield: roughly 24 ounces


  • 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.