PEAR & GINGER SHRUB MOCKTAIL

December 10, 2018 by Renee Tavoularis

Ingredients

For the SHRUB:

1⁄2 cup thinly sliced fresh ginger
1⁄2 cup chopped pear
3⁄4 cup raw, unfiltered apple cider vinegar
1⁄2 cup freshly squeezed lime juice
1⁄3 cup raw unrefined cane sugar or coconut sugar 

For the MOCKTAIL:

16 ounces club soda
2 pears, thinly sliced, for garnish
Rosemary sprig, for garnish

Instructions

• To make the shrub, combine the ginger and pear in a canning jar. Muddle slightly with the back of a wooden spoon to release some of the juices. Add the vinegar before sealing tightly with the lid and shaking vigorously for 10-20 seconds.
• Remove the lid and replace with a piece of cheesecloth (or another breathable fabric). Let sit overnight.
• The next day, remove the cheesecloth and replace with the lid. Shake again for 10-20 seconds and then set aside. Repeat this shaking process every day for 1 week.
• After 1 week, strain the ginger and pear from the jar and reserve the liquid. Stir in the lime juice and sugar until dissolved. Pour into a small bottle and place in the fridge. Shake the bottle every day for 1 week before using.
• To make the mocktail, fill tall glasses with ice. Add 2 ounces of the shrub syrup and a few slices of the pear to each glass. Pour in the club soda and garnish with the rosemary sprig.
• Save the syrup for up to 3 months in the airtight bottle in the fridge.