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“What is a shrub,” you ask? It’s a drink made from sugar, vinegar, and fruit, aka the stuff that sweet-tart dreams are made of. In the case of this recipe, the fruit in question is grapefruit, which is enhanced by spicy fresh ginger. It’s a refreshing nonalcoholic drink that can compete with any cocktail. Though, if you did want to make a boozy version, vodka or tequila would play nicely with the intense flavors. DIY tip: Use this ratio to create your own concoction with any in season fruit and herbs.

Anna Theoktisto

Gallery

Credit: Caitlin Bensel

Recipe Summary

hands-on:
15 mins
total:
3 days
Yield:
Serves 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Start the shrub: Grate zest from grapefruits with a Microplane to equal 2 ½ tablespoons; place in a large bowl. Cut away peel and pith of grapefruits; discard. Chop flesh into 1-inch pieces. (you should have about 2 cups.)

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  • Add sugar to zest in bowl and rub with fingertips to release natural oils. Stir in chopped grapefruit and ginger. Cover with plastic wrap and let sit at room temperature, stirring occasionally, for at least 8 hours and up to overnight.

  • Stir vinegar into grapefruit mixture. Cover and refrigerate for 2 days. Strain mixture through a fine-mesh sieve into a 1-quart lidded jar. (You can store shrub in refrigerator for up to 3 months.)

  • To serve: Pour 3 tablespoons shrub into an ice-filled glass; top up with seltzer and garnish with a grapefruit slice.

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