A shrub drink is a fermented concentrate traditionally made with fruit vinegar, berries, and sugar. This recipe uses ginger and apple cider vinegar along with pear, honey, and vanilla. This is a powerful digestive aid that tastes good hot or cold. It can also serve as a refreshing cocktail.
1 cup diced pear (peel on)
½ cup of filtered water
¼ cup raw honey
1 tsp scrubbed and grated ginger (peel on)
½ tsp ground vanilla powder (or ½ tsp seeds scraped from whole beans)
1 8-oz glass jar or bottle with lid
In a glass bowl. Add pear, filtered water, honey, ginger, and vanilla; stir to combine.
Cover bowl with a clean towel; secure with a rubber band. Let ferment at room temperature away from direct sunlight for 2 days, stirring every 12 hours.
Arrange a fine-mesh sieve or several layers of cheesecloth over an 8-oz glass jar or bottle. Strain pear mixture through a sieve into a glass jar, pressing on solids; discard solids.
Add vinegar to pear liquid, stir then seal tightly. Refrigerate for up to 10 days.
To serve chilled, add 2 to 3 tbsp. shrub concentrate to 1 cup sparkling water. To serve warm, add 2 to 3 tbsp. shrub concentrate to 1 cup hot water.
Thanks to: www.cleaneatingmag.com