Non-Alcoholic Pear and Ginger Shrub
Pear and Ginger Shrub: A Fabulous Festive Non-Alcoholic Drink
Image: Dreamstime
A pear and ginger shrub is a delightful and sophisticated alternative to alcoholic cocktails, perfect for the festive season. Its sweet-tart profile combines the fruity richness of ripe pears with the warming spice of ginger and the tang of apple cider vinegar, and is particularly invigorating when served with soda or tonic water.
Whether you're cutting back on alcohol or looking to try something new, this shrub is sure to impress.
What Is a Shrub?
Shrubs are a traditional way of preserving fruit with sugar and vinegar, creating a sweet and sour syrup that's wonderfully versatile. This method has roots in the Middle East and later gained popularity in Europe. Modern shrubs are used as cocktail bases or mixed with a non-alcoholic mixer for a refreshing and complex drink.
Here, juicy pears and spicy, warming ginger are combined with apple cider vinegar.
Adjusting the Flavour
Shrubs are incredibly forgiving and customisable:
For a sweeter shrub, add a little extra sugar.
For more tang, increase the amount of vinegar.
To experiment with flavours, consider adding vanilla bean, crushed cardamom pods, or orange zest during the maceration stage.
Image: Dreamstime
How Long Does It Take to Make A Shrub?
There is some advanced planning required when making a shrub which means it cannot be mixed and drunk on the same day.
Shrubs need an initial fermentation period in a cool dark place for 48 hours, and then it needs to rest in the fridge for up to 10 days (but taste it as it sits to decide whether it is ready to drink).
What Pears to Choose?
Juicy, ripe pears such as Bartlett or Comice are ideal for this shrub, as their natural sweetness balances the vinegar’s acidity. Make sure the pears are at their peak ripeness as their flavour will translate into a flavourful shrub, otherwise the vinegar can be overpowering. The juicier the pears, the more liquid you’ll end up with.
What Kind of Vinegar to Use?
Shrubs can be make with any vinegar you have on hand, except distilled white vinegar, which is too acidic and unpleasant tasting in a shrub. I use raw apple cider vinegar with the mother at the bottom of the bottle, which has a mellow acidity.
Raw apple cider vinegar is often highlighted for its potential health benefits, thanks to its rich content of beneficial compounds. First, it can aid blood sugar control—studies suggest it helps improve insulin sensitivity and reduce fasting blood sugar, especially in people with type 2 diabetes. Second, it supports gut health, as the "mother", a collection of beneficial bacteria and enzymes, may promote digestion and overall microbiome health. Lastly, it boasts antimicrobial properties, potentially limiting the growth of harmful bacteria and fungi, which may contribute to overall wellbeing.
Keep in mind that all vinegars will impart their own distinctive flavours so if you know you don’t like a certain flavour of vinegar then use something different.
Suggestions and Substitutions
If pears aren’t to your taste, you can use pretty much any fruit out there in your supermarket.
In winter, citrus season is in full swing, so use oranges with the ginger. Simply zest the oranges using a vegetable peeler and juice them to combine with the sugar. Make sure no white pith remains on the zest, or it will result in a bitter drink.
No ginger? Vanilla with pears is amazingly aromatic. Use all the seeds from one vanilla bean and throw in the pod to steep as well during the first fermentation period. Cardamom pods, slightly crushed, can also be added as can whole cinnamon sticks.
If you prefer a sweeter drink, feel free to add additional sugar when making the shrub.
Storing the Shrub
A properly made shrub can be stored in the refrigerator for up to six months, making it a great make-ahead option for gatherings or quiet nights in.
Image: Dreamstime
How to Make a Pear and Ginger Shrub
Ingredients:
900g ripe pears (around 4 medium)
300g sugar
A 2.5cm piece of fresh ginger, grated
350ml apple cider vinegar (raw with the mother)
100–120ml chilled soda water, tonic water, or sparkling water for serving
Method:
Prep the Pears:
Chop the pears (skin on) into small, roughly 1.5cm pieces. No need to worry about seeds or fibres—they’ll be strained out later.Macerate with Sugar:
Combine the chopped pears and sugar in a large, non-reactive bowl (glass or plastic). Toss well, slightly crushing the fruit to release its juices, then mix in the grated ginger. Cover the bowl with a clean tea towel and let it sit in a cool, dark place for 48 hours, stirring gently twice a day.Strain and Add Vinegar:
Strain the mixture through a fine sieve or muslin cloth into a clean glass jar or bottle. Add the apple cider vinegar and stir to combine.Store and Age the Shrub:
Seal the jar or bottle and refrigerate for at least 10 days to allow the flavours to deepen. Taste periodically to decide when it's ready—longer resting times often result in a mellower flavour.Serve:
To serve, mix 30ml of the shrub with 100–120ml chilled soda water, tonic, or sparkling water. Pour over ice and stir gently. Garnish with a slice of pear, sprig of rosemary, cinnamon stick or fresh ginger if desired.
Enjoy the vibrant flavours of this pear and ginger shrub as a refreshing, festive treat. Whether you're hosting or unwinding by the fire, it’s a perfect addition to your Christmas celebrations.
