Ingredients
2lbsripe pears,(about 4 medium)
1½cupssugar
fresh ginger with skin,(1-inch piece), grated
1½cupsapple cider vinegar
4ozclub soda,chilled, to serve
Preparation
Chop pears, with skin, into ½-inch dice. Don’t worry if a stray fiber or seed gets in; it will all get strained out later.
Combine pears with the sugar in a nonreactive container (glass or plastic), tossing the pears to evenly coat them and lightly crushing them. Add the ginger.
Cover the pear and ginger mixture with a tea towel and let it sit in a cool, dark place for 48 hours, stirring the mixture twice during this period.
After the resting period, strain through a fine strainer into a jar or bottle that can accommodate an additional 1½ cups of liquid. Pour in the apple cider vinegar and stir to combine.
Seal the jar and refrigerate for 10 days, after which it is ready to use. The shrub will keep for up to 6 months refrigerated.
To serve, combine 1 ounce of the Pear-Ginger Shrub with 3 to 4 ounces of chilled club soda. Stir gently to combine.
