Food Recipes Ginger-Grapefruit Shrub 5.0 (2) 1 Review "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. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Updated on September 1, 2022 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 3 days Yield: 16 serves Ingredients 2 large Ruby Red grapefruits, plus slices for serving 1 ½ cups granulated sugar 1 4-in. piece fresh ginger, thinly sliced 2 cups apple cider vinegar Chilled seltzer, for serving Directions 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.) 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. Print