Gluten-Free Citrus-Ginger Shrub Syrup Recipe
Makes 3 cups of gluten-free citrus-ginger syrup!
Bright, soothing ginger undergirds this tropical blend that’s rich in vitamin C. Enjoy this shrub by the spoonful or add it to beverages and vinaigrettes.
1 organic grapefruit, washed
1 organic orange or blood orange, washed
1 organic lemon, washed
1 cup apple cider vinegar
⅔ cup pure local honey
1 (1-inch) peeled gingerroot, sliced thin
1. Peel the citrus fruit with a vegetable peeler to remove the outer layer of peel. Try to avoid the white pith, which is bitter. After peeling, cut each citrus fruit in half and juice it. You should have ¾ cup of combined citrus juice.
2. In a 2-quart wide-mouth mason jar (or a 2-quart pitcher with a lid), mix apple cider vinegar and honey together until thoroughly combined. Add citrus peel, juice and sliced ginger, stirring to combine.
3. Seal the jar and place it in the back of your refrigerator 5 to 7 days. Beginning on day 5, taste the shrub. When you’re happy with the flavor, strain the shrub, pressing firmly on the solids to remove all liquid. (Use the citrus zest in other recipes and enjoy the pickled ginger.)
4. Store strained shrub in a clean jar in the refrigerator up to 2 months. The flavor will continue to mature over time as it sits in the refrigerator.