Vanilla-Pink Peppercorn Grapefruit Shrub with Turbinado Sugar
This vibrant Grapefruit Shrub combines the bright tanginess of grapefruit with the softness of vanilla, and the subtle warmth of pink peppercorns. A delightful and versatile concoction perfect for mixing refreshing beverages or enhancing cocktails/mocktails. You could even use this for vinaigrette, marinades/ceviches.
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Servings: 16
Calories: 35kcal
Cost: $8.50
Equipment
- medium glass measuring cup or bowl, for muddling and holding liquid
- small to medium bowl for grapefruit segments
- muddler Muddler, rolling pin end, or wooden spoon
- Weck juice jar airtight container for storage
Ingredients
- 2-3 medium-sized grapefruits 2-3 peeled and fruit reserved (to yield approximately 1 ¼ cups juice)
- 1 cup turbinado sugar
- 1 ½ teaspoons pink peppercorns crushed
- 1 teaspoon fine sea salt
- ¼ teaspoon vanilla powder
- 1 cup apple cider vinegar
Instructions
- Using a vegetable peeler, peel the grapefruit into large strips. Cut and segment the grapefruits to remove the pith and set them in a separate bowl. Reserve the leftover grapefruit carcasses for juicing later.
- Place the peel, turbinado sugar, crushed pink peppercorns, sea salt, and vanilla powder in a large measuring cup/bowl.
- Use a muddler or a wooden spoon to muddle the mixture together. Work the sugar mixture into the grapefruit peel until they start to release their oils and become slightly translucent. Add a few of the grapefruit segments (around a half cup) and muddle them as well.
- Squeeze the grapefruit 'carcasses' juice into the sugar mixture. Continue to muddle until the sugar dissolves more.
- Stir in the rest of the grapefruit segments.
- Set aside at room temperature for at least 6 hours or overnight. During this time, the sugar should dissolve, and the grapefruit peel will become mostly translucent.
- After resting, add add the apple cider vinegar to the mixture in an jar.
- Stir the mixture well or cover and shake the jar until the sugar and salt dissolve completely.
- Strain the mixture through a fine-mesh strainer, pressing on the solids to extract all the liquid. Transfer the strained liquid to an airtight container and let it meld for at least 2 days.
- Store the Grapefruit Shrub in the refrigerator for a few months and up to 1 year. The acidity from the vinegar and the sugar content will preserve the syrup, keeping it tasting bright and fresh over an extended period.
Notes
Infusion Mellowing: Over time, the flavors in this shrub will mellow and meld, enhancing the complexity of the mixture. For optimal taste, allow the mixture to infuse for at least 24-48 hours before straining and storing. The longer it sits refrigerated, the more the flavors harmonize, reaching their peak after a week or two.
Customization: Feel free to adjust the sweetness or acidity to your preference. If desired, you can add a bit more sugar for a sweeter shrub or increase the vinegar for a tangier profile.
Storage: Store the strained Grapefruit Shrub in an airtight container in the refrigerator. It keeps well for up to a year, thanks to the preserving properties of the vinegar.
Serving Size/Usage: Use this Grapefruit Shrub as a mixer for refreshing beverages by combining 1-2 tablespoons with sparkling water, or incorporate it into cocktails/mocktails for a unique and flavorful twist. Experiment with different drink combinations to find your favorite! This shrub can also be used in vinaigrette recipes or meat marinades.
Herbal Option: Add a few sprigs of fresh thyme into your muddling process to add an herbal note to your shrub.
Cost Estimate per Serving: ~ $0.50 per serving
Nutrition
Serving: 14g | Calories: 35kcal | Carbohydrates: 9g | Sodium: 15mg | Potassium: 50mg | Fiber: 0.2g | Sugar: 8g | Vitamin C: 12mg