Ginger Peach Shrub Recipe

Feb 25, 2013 5:12 pm

Break out the bubbly and mix with this spicy liquid

Fresh ginger and peaches combine for a crisp, tart play on the Bellini.
Fresh ginger and peaches combine for a crisp, tart play on the Bellini.
 

Add this to a glass of Prosecco for a crisp and tart play on the Bellini. Frozen peaches work as a fine substitute when stone fruit is not in season. You can also use candied ginger in place of the fresh variety, but the shrub will have a finish that’s more mellow than spicy.

Servings: 1 cup

Ingredients

1 cup (6 ounces) chopped ripe peaches
4 tablespoons sugar
2 teaspoons finely minced fresh ginger
1 cup champagne vinegar
Directions: 
  1. Combine peaches, sugar and ginger in a small bowl. Allow mixture to sit for about thirty minutes, or until the fruit is macerated and the sugar is dissolved.
  2. Add vinegar and transfer mixture to a sterilized glass jar.
  3. Allow mixture to rest in the refrigerator for two days, then strain through a fine mesh sieve or muslin cloth. Discard leftover solids.
  4. Shrub will keep for up to one month, refrigerated.
Level of Difficulty: 
Easy
Prep Time: 
30 minutes
Cooking Time: 
2 days
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