- 6 ripe pear (about 1 1/2 pounds), cored and cut into chunks
- 2/3cup grated fresh ginger
- 1cup sugar
- 1cup apple cider vinegar
- Place pears, grated ginger, and sugar into a medium bowl. Crush the fruit, and stir to combine.
- Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for a day.
- Position a fine-mesh strainer over a small bowl and pour the mixture through to remove the solids.
- Combine strained syrup with vinegar. Whisk well to incorporate any undissolved sugar.
- 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.
- 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.
- 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.