The Bitter Ginger Seasonal Shrub Recipe
Make The Bitter Ginger Seasonal Shrub Recipe in just 25h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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NON-ALCOHOLIC BEVERAGES
Method
NON-ALCOHOLIC BEVERAGES
- 1
In a large saucepan, combine cranberries, water, peeled and sliced ginger, orange zest, orange juice, ground cinnamon, and dried orange peel. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 15-20 minutes, or until the cranberries have burst and the mixture is pink and fragrant.
- 2
Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Return the strained liquid to the saucepan.
- 3
Stir in the granulated sugar and continue to simmer the liquid gently, stirring constantly, until the sugar is fully dissolved and the mixture thickens into a syrup, about 5-7 minutes.
- 4
If using gentian root, add it now and simmer for 2 minutes off the heat to infuse bitterness. Then strain out the gentian root and any solids, leaving a clear, bitter-sweet syrup.
- 5
Stir in the apple cider vinegar. If you skipped gentian root, simply stir in the vinegar after the sugar has dissolved.
- 6
Allow the shrub base to cool to room temperature, then refrigerate for at least 12 hours to mellow the flavors. For best results, refrigerate overnight (12-24 hours).
- 7
To serve, mix 1 part shrub concentrate with 3-4 parts cold still or sparkling water over ice. Taste and adjust with more shrub or water as desired. Garnish with a wedge of orange or a few cranberries. Store any leftovers in a clean bottle in the refrigerator for up to 2-3 weeks.
