Ginger lime shrub syrup drinking vinegar is a perfectly balanced sweet-sour syrup that is deliciously refreshing in cocktails such as my ginger lime shrub daiquiri with cinnamon myrtle and ginger crisps and with fizzy water or champagne. The syrup is made from the zest and juice of limes and from ginger juice cold pressed with coconut sugar and infused with cooled cinnamon myrtle tea. Cinnamon myrtle is an Australian indigenous ingredient that has a flavour that is like cinnamon. It is refreshing hot or cold with a little honey. The shrub syrup is made with coconut vinegar that has a sweet coconut flavour and a sour edge that works wonderfully with the cinnamon myrtle and the ginger and limes. Think refreshing and healthy ginger beer which you can add your own bubbles to.
This ginger lime shrub syrup features ingredients used for their medicinal properties including stomach settling ginger, vitamin C packed limes and the medicinal properties of cinnamon myrtle which has been used as a treatment for indigestion, heartburn and colic.
The ginger-lime shrub syrup drinking vinegar is pictured here with mineral water and ice, garnished with fresh lime wheels and homegrown lemon balm from my garden. To make the styling for these photographs more sustainable I used upcycled jam jar glasses and IS reusable metal drinking straws in rainbow. These drinks were gone in seconds after the shoot – it was an incredibly hot day and they were so refreshing. The remaining syrup was used to make pickle Daiquiri cocktails.
Ginger lime shrub syrup drinking vinegarPrint Recipe
- 200 grams limes, zest and juice
- 50 grams ginger, grated
- 100 grams coconut sugar
- 2 teaspoons raw organic honey
- ¼ cup cooled cinnamon myrtle tea
- ½ cup coconut vinegar
Combine the zest of the limes with the sugar and rub to release the oils, set aside
Combine in a saucepan or other container the lime juice and grated ginger
Add the sugar mixture and the cinnamon myrtle tea
Set aside to infuse for up to 2 hours
Strain the mixture through a fine mesh sieve and retain the liquid
Add the vinegar
Sterilise jars – see Resources
Decant into a sterlised mason jar or bottle and store in the fridge for up to one week
Enjoy with all bubbles and in cocktails
This recipe is inspired by Jaimee Edward’s from Cornersmith recipe for Strawberry and basil shrub although I have here used a cold process following Michael Dietsch see his wonderful book Shrubs.
For more information about shrubs and their fascinating history see Shrubs by Michael Dietsch. Food52, The Kitchn and Food in Jars have other great resources on how to make shrubs.
I used IS reusable metal straws in rainbow.