Ginger Grapefruit Shrub
The combination of flavors, processes, and mixtures of shrubs is limitless, and the process is very forgiving.
- 3 large grapefruits halved and juiced
- 1 cup coconut sugar
- 1 4- inch piece fresh ginger thinly sliced
- 1½ cups apple cider vinegar
Juice the grapefruits. Strain, setting the pulp aside for the shrub and juice for drinking separately. Grate zest from grapefruits into a jar if possible to reserve as much oil as possible. I prefer using a zester that makes ribbons, but a microplane or slicing the zest finely with a knife works too.
Add sugar and ginger to zest in the jar. Screw on lid and shake to cover the zest and ginger in sugar. Let sit at room temperature, shaking occasionally, for at least 8 hours and up to overnight.
Stir vinegar and grapefruit chunks (1½ cups chunks plus ½ cup juice—I drank the rest of the juice) into sugar mixture. Cover and refrigerate for 2 days. Strain mixture through a fine-mesh sieve into a 1-quart lidded jar.