Ginger Shrub Recipes

GINGER SHRUB

Steps:

• Heat ginger and 1 cup vinegar in a small non-reactive saucepan over high heat until it boils around the edges. Immediately transfer to a glass or stainless steel bowl. Let cool, then cover and set aside at room temperature for 24 hours. Pour mixture into a strainer set over a bowl, and let ginger drain for about 5 minutes without pressing on it. Measure liquid: you should have about 2/3 cup; if not, add more vinegar. Discard ginger, and transfer liquid to a small non-reactive saucepan. Stir in sugar, and set over high heat to bring to a boil, stirring occasionally. Immediately reduce heat to very low, and simmer for 2 to 3 minutes, stirring once or twice, or until sugar has completely dissolved and shrub is clear. Cool, cover and refrigerate. To serve, mix shrub with water (or rum) to taste. Variation: For berry shrub, substitute 1 ½ cups of raspberries, blackberries, or blueberries for the ginger. Reduce vinegar to 2/3 cup blueberries for 1/2 cup for raspberries or blackberries.

CARROT-GINGER SHRUB

Steps:

• Wash carrots and, if necessary, scrub with a vegetable brush to remove dirt. Peel them if you want to, but it's not necessary.
• Purée carrots in a blender or food processor.
• Pour carrot purée into clean nonreactive container. Add grated ginger.
• Pour cider vinegar over carrots and ginger. Stir to combine. Refrigerate for 2 days.
• Place a fine-mesh strainer over another bowl. Pour carrot-and-vinegar mixture into strainer. Press or squeeze the mixture to extract all the juice.
• Pour carrot juice into a large sanitized jar. Add sugar. Cap the jar, and shake well to combine. Refrigerate, shaking well every other day or so to dissolve sugar.