3 cups Pears, peeled and chopped
1 cup Raw Cane Sugar (can use up to 3 cups)
3 cups Raw Unpasteurized Apple Cider Vinegar
2 tablespoons Fresh Ginger, grated
*Most shrub recipes are a 1:1:1 ratio (fruit, sugar, vinegar). However, I tend to use a little less sugar and it turns out great. You can experiment and see what you like.
INSTRUCTIONS:
1
Combine chopped pears and raw cane sugar in a large mixing bowl.
2
Muddle the pears and sugar until well combined
3
Transfer the muddled mixture to a large airtight glass container.
4
Add grated fresh ginger and pour in the raw unpasteurized apple cider vinegar
5
Seal the container and let the mixture ferment at room temperature for 2-4 days, releasing any gas as needed.
6
train the shrub through a cheesecloth, extracting all the syrup
7
Transfer the ginger pear shrub syrup to clean jars or bottles for storage.
8
Keep the shrub refrigerated; it should remain delicious for 2-4 months
TO SERVE:
- Pour a few ounces of the ginger pear shrub into a glass.
- Mix with sparkling water to your liking, aiming for about 1 part shrub to 4 parts sparkling water.
- Add ice, stir gently, and enjoy the juicy and minty combination!
Ingredients
3 cups Pears, peeled and chopped
1 cup Raw Cane Sugar (can use up to 3 cups)
3 cups Raw Unpasteurized Apple Cider Vinegar
2 tablespoons Fresh Ginger, grated