Pear-Ginger Shrub

1. Place pears, grated ginger, and sugar into a medium bowl. Crush the fruit, and stir to combine.
2. Cover bowl with plastic wrap and place in refrigerator. Allow to 
macerate for a day.
3. Position a fine-mesh strainer over a small bowl and pour the mixture through to remove the solids.
4. Combine strained syrup with vinegar. Whisk well to incorporate any undissolved sugar.
5. You may have some sugar clinging to the fruit solids in the strainer. If so, set the strainer with the solids over another small bowl. Pour the syrup-and-vinegar mixture over the solids to wash the sugar into the bowl. Repeat as needed.
6. Pour syrup-and-vinegar mixture into a clean mason jar. Cap it, shake it well to incorporate any undissolved sugar, and place in the refrigerator for a week before using.
7. Discard the solids or save them for another use.

Excerpted from Shurbs: An Old-Fashioned Drink for Modern Times, 2014 by Michael Dietsch. Reproduced by permission of The Countryman Press.