Sparkling Honey-Ginger Shrub
Sparkling Honey-Ginger Shrub
Ingredients
For the Honey-Ginger Shrub Base
- 1/2 cup fresh ginger, peeled and thinly sliced
- 1/2 cup Busy Bee honey
- 1/2 cup apple cider vinegar
- 1/2 cup water
For Assembly
- 2 cups sparkling water, chilled
- 1 lemon, sliced, for garnish
- 4 fresh mint sprigs, for garnish
- as needed ice
Instructions
- 1
Combine the thinly sliced fresh ginger, Busy Bee honey, apple cider vinegar, and water in a small saucepan.
⏱️ 2 min
- 2
Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the honey is fully dissolved. Do not boil vigorously.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Cover and let the mixture steep for 10 minutes to allow the ginger flavor to infuse.
⏱️ 10 min
- 4
Strain the ginger-honey syrup through a fine-mesh sieve into a clean, heatproof jar or bottle, pressing on the ginger solids to extract as much liquid as possible. Discard the ginger solids.
⏱️ 3 min
- 5
Allow the shrub base to cool completely to room temperature, then cover and refrigerate for at least 24 hours (or up to 1 week) to allow the flavors to meld and deepen.
⏱️ 1440 min
- 6
To serve, fill four glasses with ice. Pour 1/4 cup of the chilled honey-ginger shrub base into each glass.
⏱️ 2 min
- 7
Top each glass with 1/2 cup of chilled sparkling water. Stir gently to combine.
⏱️ 1 min
- 8
Garnish each serving with a lemon slice and a fresh mint sprig before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sparkling Honey-Ginger Shrub
Ingredients
For the Honey-Ginger Shrub Base
- 1/2 cup fresh ginger, peeled and thinly sliced
- 1/2 cup Busy Bee honey
- 1/2 cup apple cider vinegar
- 1/2 cup water
For Assembly
- 2 cups sparkling water, chilled
- 1 lemon, sliced, for garnish
- 4 fresh mint sprigs, for garnish
- as needed ice
Instructions
- 1
Combine the thinly sliced fresh ginger, Busy Bee honey, apple cider vinegar, and water in a small saucepan.
⏱️ 2 min - 2
Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the honey is fully dissolved. Do not boil vigorously.
⏱️ 5 min - 3
Remove the saucepan from the heat. Cover and let the mixture steep for 10 minutes to allow the ginger flavor to infuse.
⏱️ 10 min - 4
Strain the ginger-honey syrup through a fine-mesh sieve into a clean, heatproof jar or bottle, pressing on the ginger solids to extract as much liquid as possible. Discard the ginger solids.
⏱️ 3 min - 5
Allow the shrub base to cool completely to room temperature, then cover and refrigerate for at least 24 hours (or up to 1 week) to allow the flavors to meld and deepen.
⏱️ 1440 min - 6
To serve, fill four glasses with ice. Pour 1/4 cup of the chilled honey-ginger shrub base into each glass.
⏱️ 2 min - 7
Top each glass with 1/2 cup of chilled sparkling water. Stir gently to combine.
⏱️ 1 min - 8
Garnish each serving with a lemon slice and a fresh mint sprig before serving.
⏱️ 2 min