Pineapple-Ginger Shrub
Shrubs & Cheongs
Ingredients
- Pineapple400 grams
- Fresh Ginger50 grams
- Sugar400 grams
- Rice Vinegar300 ml
Method
- 1.Combine pineapple, ginger, and sugar. Muddle and toss.
- 2.Cover and refrigerate for 24 hours.
- 3.Strain, pressing fruit to extract liquid.
- 4.Add rice vinegar, stir to combine.
- 5.Bottle and refrigerate.
Notes
- Lasts 4-6 weeks refrigerated.
- Rice vinegar is milder than ACV — lets the pineapple shine.
- Great with rum, tequila, or as a highball with soda.
Batch scaling
Common batch sizes for the Pineapple-Ginger Shrub. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Pineapple | 400 grams | 800 grams | 1600 grams | 3200 grams | 6400 grams |
| Fresh Ginger | 50 grams | 100 grams | 200 grams | 400 grams | 800 grams |
| Sugar | 400 grams | 800 grams | 1600 grams | 3200 grams | 6400 grams |
| Rice Vinegar | 300 ml | 600 ml | 1200 ml | 2400 ml | 4800 ml |
Scale to any batch size — instantly
Open the calculator to scale the Pineapple-Ginger Shrub by servings, bottle fill, or container volume. Unit conversion built in.
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