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Carrot-Ginger Shrub

Glass of carrotginger shrub with oranges ginger and carrots on the side.
Photo by Jennifer Hess

Drink your veggies! We all know why carrots are good for us; it’s the beta-carotene and antioxidants and all that jazz, but ginger’s good for you too. You can use this carrot-ginger shrub in nonalcoholic drinks (just add seltzer) or boozy cocktails—it would work well with vodka’s neutral palate or the herbaceous qualities of gin. Another use for this shrub? Salad dressing! Just mix it with olive oil to your taste and add salt and pepper.


2 lb. carrots
2 Tbsp. grated ginger
1 cup apple cider vinegar
1 cup sugar

Step 1

Wash carrots and, if necessary, scrub with a vegetable brush to remove dirt. Peel them if you want to, but it’s not necessary.

Step 2

Purée carrots in a blender or food processor.

Step 3

Pour carrot purée into clean nonreactive container. Add grated ginger.

Step 4

Pour cider vinegar over carrots and ginger. Stir to combine. Refrigerate for 2 days.

Step 5

Place a fine-mesh strainer over another bowl. Pour carrot-and-vinegar mixture into strainer. Press or squeeze the mixture to extract all the juice.

Step 6

Pour carrot juice into a large sanitized jar. Add sugar. Cap the jar, and shake well to combine. Refrigerate, shaking well every other day or so to dissolve sugar.

Image may contain: Drink, Cocktail, Alcohol, Beverage, Vase, Plant, Pottery, Potted Plant, Jar, Cutlery, and Spoon
Excerpted from Shrubs: An Old-Fashioned Drink for Modern Times by Michael Dietsch. Copyright © 2016. Used with permission of the publisher, Countryman Press. All rights reserved. Buy the full book from Amazon.

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