Lemon Ginger Shrub

Elevate your cocktails, create a refreshing summer drink, or experiment with unique flavors, this Lemon Ginger Shrub is a fantastic addition to your kitchen.

This post contains affiliate links. Affiliate links support Thyme For A Drink at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

Lemon Ginger Shrub Recipe

If you like vibrant lemon and tangy flavors with a touch of sweetness, then you’ll love this Lemon Ginger Shrub recipe.

This particular shrub combines lemons with a tad of fresh ginger, making it a perfect addition to cocktails, mocktails, or even a refreshing lemonade.

What is a Shrub?

A shrub is a concentrated syrup made from fruit, sugar, and vinegar. Traditionally shrubs were used as a way to preserve fruit flavors, since the vinegar would make the shrub last. Sometimes also known as a Drinking Vinegar.

Shrubs are known for their concentrated flavor and tart kick from the vinegar - much stronger than most cordials or simple syrups. Shrubs add a depth and complexity to cocktails, mocktails, and even sparkling water, making it a versatile addition to any home bar or kitchen.

My method of making shrubs is extremely hands off although it does take some time. I like to use Maceration to get a strong concentrated flavor. Especially because we are using delicate flavors from the lemons in this shrub. Alternatively some prefer to make shrubs using a hot method, which would entail making the a syrup on the stove and then adding the vinegar.

What is Maceration?

Maceration involves the sugars breaking down the fruit which draws out the natural juices. In the case of fresh fruit, particularly soft fruits, the fruit is often simply sprinkled with sugar (and sometimes a small amount of salt or herbs) and left to sit and release its own juices. These juices are a concentrated syrup.

That is the process used for this Lemon Shrub. The lemon peels along with the inside fruit are mixed with the sugar and a bit of fresh ginger and the sugar draws the juices out of the lemon. After this process is done then the vinegar will be added. I like this cold process method opposed to a hot process shrub because the flavor is so much more concentrated because you don't use any water. 

Ingredients

• White Wine Vinegar, Prosecco Vinegar, or Champagne Vinegar – This trio of vinegars adds a mild acidity that complements the lemon without overpowering it.
• Lemons – I use lemons from the grocery store, if I were to live in an area where lemon trees grew in my backyard I would definitely use those. An important note is to make sure you handle the skin carefully as the essential oils from the peel add a lot of flavor.
• Fresh Ginger – I use just a little because the ginger could easily overpower the lemon and I wanted the lemon to be the main flavor. If you want to add more ginger for a stronger flavor feel free. The ginger adds a nice warmth and spice to balance the tartness.
• Granulated Sugar – Draws out juices and adds sweetness. I recommend only using regular sugar for this shrub, anything different like brown sugar or honey will quickly overpower the flavor of the lemon.

Instructions

Use a vegetable peeler to gently remove the yellow peel from the lemons, being careful to avoid the bitter white pith. Place the lemon peels into a mason jar to capture all the essential oils.

Trim off the remaining white pith from the lemons, then slice the fruit into rounds. Add the lemon slices to the jar. Note that when you are cutting the white parts off the lemon and slicing the lemons try to collect as much of the lemon juice as you can to the jar. A grooved cutting board is great for this, just tip the cutting board into the jar, you might get a tablespoon or so of valuable juice. 

Peel the fresh ginger using the back of a spoon or a vegetable peeler. Dice the ginger into small pieces and add it to the jar with the lemons.

Pour ¾ cup of sugar over the lemon and ginger mixture. Seal the jar and shake well to distribute the sugar.

Let the jar sit at room temperature for at least one night (up to three nights) until all the sugar is dissolved and the juices are extracted. If refrigerating, leave it for a minimum of two nights, shaking occasionally.

Use a fine mesh strainer Affiliate Link, strain out the lemon peels, pulp, and ginger, leaving behind a vibrant lemon-ginger syrup. Pour the strained syrup back into the jar.

Add ½ cup of white wine, Prosecco, or Champagne vinegar to the syrup. Stir or shake well to combine. Cover then let it rest for one more night to allow the flavors to meld.

Store your Lemon Ginger Shrub in the refrigerator where it will last for several months. Use it to create refreshing drinks by mixing it with soda water, adding it to cocktails, or simply stirring it into water for a tangy lemonade.