Ginger

Vanilla Pear Shrub

Shrubs are fermented drink concentrates traditionally made with berries, sugar and fruit vinegars. This version uses ginger and apple cider vinegar – two powerful digestive aids – along with fall flavors of pear, honey and vanilla. Serve it hot or cold, and it also makes an excellent cocktail.

Servings
1 cup shrub
Prep Time
10 min

Ingredients

  • 1 cup diced pear (peel on)
  • 1/2 cup filtered water
  • 1/4 cup raw honey
  • 1 tsp scrubbed and grated ginger (peel on)
  • 1/2 tsp ground vanilla powder (or 1/2 tsp seeds scraped from whole beans)
  • 1/2 cup raw apple cider vinegar

Equipment

  • 1 8-oz glass jar or bottle with lid

Preparation

1. To a glass bowl, add pear, filtered
water, honey, ginger and vanilla; stir
to combine. Cover bowl with a clean
towel; secure with a rubber band.
Let ferment at room temperature
away from direct sunlight for 2 days,
stirring every 12 hours. 

2. Arrange a fine-mesh sieve or several layers of cheesecloth over an
8-oz glass jar or bottle. Strain pear
mixture through sieve into glass jar,
pressing on solids; discard solids. 

3. Add vinegar to pear liquid, stir,
then seal tightly. Refrigerate for
up to 10 days. 

4. To serve chilled, add 2 to 3 tbsp shrub concentrate to 1 cup sparkling
water. To serve warm, add 2 to
3 tbsp shrub concentrate to 1 cup
hot water.

Nutrition Information

  • Serving Size 2 tbsp
  • Calories 45
  • Carbohydrate Content 12 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 1 mg
  • Sugar Content 10 g