Pear-Ginger Shrub

A fantastic non-alcoholic substitute for a cocktail is a shrub. They have a ton of tastes, are sweet and sour, and are fantastic on their own. When paired with club soda or tonic water, this pear-ginger shrub is especially energizing.

Ingredients :

• 2 pounds ripe pears (about 4 medium)

• 1 1/2 cups (300g) sugar

• 1-inch piece fresh ginger with skin, grated

• 1 1/2 cups raw or pasteurized apple cider vinegar

• To serve, 3 to 4 ounces of chilled club soda

STEPS :

     1. Prep the pears :

Peeled pears should be diced into a 1/2-inch size. If a stray fiber or seed enters, don't panic; it will all be strained out later.

     2. Macerate pears with sugar :

In a nonreactive container (glass or plastic), combine the pears with the sugar, tossing the pears to coat them uniformly and softly smashing them. Include the ginger. The pears and ginger mixture should be covered with a tea towel and left to steep for 48 hours in a cold, dark area while being stirred twice.

     3. Strain and combine with vinegar :

Once the mixture has rested, pour it through a fine mesh strainer into a container that can hold an extra 1 1/2 cups of liquid. Add the apple cider vinegar, then whisk everything together.

     4. Store and age the shrub :

It is ready to use after 10 days of refrigeration and sealing the jar. The shrub can be kept in the refrigerator for up to six months.

     5. Serve :

It is ready to use after 10 days of refrigeration and sealing the jar. The shrub can be kept in the refrigerator for up to six months.