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Ginger Pear Shrub

 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
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

Nutrition Facts

0 servings

Serving size