Sweet Bay-Peppercorn Shrub
Published Jan. 21, 2022
- Total Time
- 15 minutes, plus at least 6 hours’ resting
- Rating
- Comments
- Read comments
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Ingredients
- 5medium lemons, peeled and fruit reserved
- 1small grapefruit, peeled and fruit reserved
- 1¼cups granulated sugar
- 1½teaspoons whole black peppercorns, crushed
- 1teaspoon flaky sea salt
- 3sprigs fresh thyme
- 3cloves, crushed
- 2bay leaves
Nutritional analysis per serving (4 servings)
293 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 78 grams carbohydrates; 4 grams dietary fiber; 68 grams sugars; 2 grams protein; 474 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the citrus peels in a medium bowl or a large jar. Add the sugar, peppercorns, salt, thyme, cloves and bay leaves.
- Step 2
Use a muddler or the end of a rolling pin to muddle the mixture together, working the sugar mixture into the peels until the peels begin to express their oils and start to turn slightly translucent. Set aside at room temperature for at least 6 hours or overnight. Much of the sugar should be dissolved, and the citrus peels will be mostly translucent.
- Step 3
Juice the reserved lemons and grapefruit. (You should have about 1¼ cups juice.) Add the juice to the mixture and stir (or cover and shake the jar) until the sugar and salt dissolve. Strain through a fine-mesh strainer, pressing on the solids and transfer to an airtight container. The shrub can be stored, in the refrigerator, for up to 1 month.
Private Notes
Comments
Should the peels be taken off with a vegetable peeler (ie, little to no pith), or is it ok if there is some white on the peels?
When I have done citrus infused syrups using this method, I found the white pith does affect flavor. You get a much “purer” flavor when you have as little pith as possible in my experience.
I just love this. I’ve made it twice now. On the first try, it was probably the best non-alcoholic cocktail I’ve ever had. Second try, I cut the sugar to 2/3 cup and it’s even better. PS I don’t bother muddling. I just shake it in a container. And I cheated with dried thyme on round 2 - worked great. #lazy
Fabulous! Made it three times and will continue to do so. It’s my favorite cocktail hour ingredient. Added fresh ginger to the muddle, which made it even zingier. Highly recommend.
We’ve taken to making this weekly, it’s so good! We play around from week to week: we’ve added some cardamom, used Szechuan peppercorns, added ginger, used some limes. We consistently use less sugar than called for.
@pagodagirl Dont you love the ginger? So fresh! How is the pink peppercorn different from the black?
Agree with others, too much sugar and not enough aromatics. Will try it again modifying those 2 things.
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