Sweet Bay-Peppercorn Shrub
- Total Time
- 15 minutes, plus at least 6 hours’ resting
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 cups
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
284 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 75 grams carbohydrates; 3 grams dietary fiber; 67 grams sugars; 1 gram protein; 426 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.
Powered byPreparation
- 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
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Cooking Notes
Ben
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?
Chris
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.
Nancy W
I found this surprisingly salty. If you’re using Morton kosher, I recommend cutting the salt at least by half.
JLJ
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
Name Elle
I used my Kitchen Aid mixer with the flat paddle attachement to “muddle” the citrus peels and sugar in step 2 - sure was easy.
Gabri
In an instagram post she does specify that she peels with a peeler, and you don't want a lot of pith.
Marty
I made this as instructed, using a vegetable peeler to get just the colored peel and no pith. HOLY CATS. This is wonderful. I mixed 3 oz with 4 or 5 oz of club soda, and this is my new weekday after work drink. This weekend, I will test French 75s …. PS. It’s quite peppery, which appeals greatly to me. Just a heads up if you are not a fan or may be borderline in your pepper adoration…
David StC
If you make limoncello and leave the pith on the lemon peels, the result IMHO is terrible. I’ll use only the peel w/o the pith for this shrub.
Gabri
Really delicious! Followed the recipe except for: I added a bit of fresh rosemary and some pink peppercorns, as well as cutting back the sugar just by 1/4 cup. Used it to mix the No-ABV French 75 and it tasted like a fancy cocktail bar drink, I don't think I'd have noticed it was non-alcohol.
Rubiatonta
Did you perhaps read the recipe as calling for cloves of garlic rather than cloves (the spice)? It's meant to be aromatic, but not garlicky.
Uncle Gleban
The accompanying article explains that, while most shrubs these days have a vinegar base, originally, in the 18th Century they mostly had a citrus base.
Jktoronto
I think the oil is really in the coloured part of the peel - I doubt a bit of pith would hinder things, but it likely wouldn’t add much of the desired flavour either.
year-rounder
Is that dried or fresh bay leaves?
BabzBeck
I made this as directed and loved it. Then I wanted to see if I could successfully make it with a sugar substitute...I used granular Allulose and it both worked and tasted like the "real thing." I did add a 1/2 tsp of lemon juice to start the Allulose dissolving...and also used more cloves (love that taste) and rosemary instead of thyme - only because I have a GIANT rosemary bush and not enough uses for it! Great with or without alcohol!
Amanda
I’ve made this 5 times in the last month; it’s my favorite drink right now! I like it with soda water, mixed with a light beer for a shandy, or with Topo Chico and a splash of mezcal. For anyone wondering about substituting the grapefruit: while the grapefruit does add a special flavor, it’s also delicious without! Just use some extra lemons so you have enough juice to dissolve the sugar.
Rogerio Lira
I made this a second time, and again it turned out great. This time I went for a much larger amount (4x) for a birthday party of a non-drinking friend. The bigger batch really paid off, and the longer process was a joy (more time enjoying all the aromas and colors as I worked).
js41
Truly a delight! I made this for my book club night and gave folks drink ingredients to make their own mocktails/cocktails with a side of gin if desired. Everyone loved it and demanded the recipe. I used rosemary instead of thyme because I prefer it but otherwise followed the recipe exactly. I personally just mixed it with seltzer and it was wonderful. I’ll be making this all summer long.
Cooking in Flagstaff
This was delicious. I agree with others about the sugar. This is very sweet!
caroline
next time double the spices and thyme and cut the sugar
Christina
I made it with 1 cup of sugar per others recommendations and feel that amount worked for me - though I generally prefer to drink less sweet beverages. Next time I might play with the herbs or citrus depending on what I have. This recipe is wonderful and a great starting off point!
laura
Try with less sugar
emp
2/3 cup of sugar
emp
Use one cup of sugar
M
After incorporating the juices with the marinated peels, has anyone let the mixture steep overnight rather than straining immediately? Thanks!
libby
I used whole crushed juniper berries instead of cloves. Ah-mazing!
Ana
I'm going to do this with my next batch!
Katie
Agree with others, double the aromatics for sure. Otherwise it’s a little off balance especially since the size of grapefruits and lemons vary and therefore the juice and zest amounts make it a little too citrus forward (even with average-sized citrus in my experience - I’ve made this 3 times now). With doubled aromatics, it’s balanced and absolutely amazing no matter what you do with it!
Craig
Double aromatics.
Leonie
Where does this term ‘shrub’ come from? I thought you were talking about a plant with citrusy/peppery leaves …
Leonie
And what does a ‘muddled’ look like?
Natalie
A great recipe! We made the non-alcoholic French 75 with this shrub and it was excellent. Followed the note about being pith diligent. More shrub recipes please!
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