Peach and Ginger Shrub with Cider Vinegar and Soda
Inspired by techniques from America's Test Kitchen and Serious Eats.
Peaches simmer with sugar, water and ginger until soft, are mashed and strained, then the syrup is sharpened with cider vinegar and topped with soda water over ice.
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Method
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Equipment
- medium saucepan with lid
- potato masher
- fine sieve
- medium bowl
- whisk
- clean jar or bottle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 107 kcal |
| Protein | 0.2 g |
| Carbohydrate | 27.1 g |
| of which sugars | 26.7 g |
| of which free sugars | 24.9 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.3 g |
| Salt | 0 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Shrub syrup
- 250 g ripe peaches (or thawed frozen), stoned and chopped about 2 medium
- 150 g sugar
- 180 ml water
- 15 g fresh ginger, thinly sliced
- 60 ml apple cider vinegar use cider vinegar only
To serve
- 1.2 l soda water, very cold
- 600 g ice
- 1 peach, sliced, to garnish (optional)
- 1
Cook the peaches. Put the peaches, sugar, water and ginger in the saucepan and bring to the boil over high heat. Lower to medium-low, cover and simmer for 10 minutes, stirring now and then, until the peaches are soft and falling apart.
- 2
Mash. Take the pan off the heat and mash the peaches with the masher until evenly pulpy.
- 3
Strain. Pour through the sieve into the bowl, pressing hard on the solids to extract all the syrup, then discard the solids.
- 4
Add vinegar. Whisk in the cider vinegar, cool, then pour into the jar and refrigerate. You will have about 300 ml.
- 5
Serve. For each glass, pour 50 ml shrub syrup over ice, top with 200 ml cold soda water, stir gently and add a peach slice if you like.
Storage
The syrup keeps in a closed jar in the fridge for up to 2 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
