1/2 packed fresh mint leaves + a couple of sprigs of fresh mint
3/4 cup raw organic apple cider vinegar (use one with live mother cultures like Bragg Apple Cider Vinegar)
1/2 cup freshly squeezed lime/lemon juice
1/2 cup raw unrefined cane sugar
1 bottle of sparkling water
A few ice cubes if desired
Plus about 2 weeks of patience!
Method:
Step 1
In a wide-mouthed mason jar, combine the ginger and mint leaves and massage them with fingers to release juices and fragrance
Add the apple cider vinegar, close the jar and shake thoroughly
Remove the lid and loosely cover the jar with a cheese cloth and leave it untouched overnight for about 12 hours
Step 2
After 12 hours, screw the lid on tightly and shake thoroughly again
Let it to ferment at room temperature for 7 days, shaking the jar vigorously every day
After 7 days, strain out the ginger and mint, pressing with the back of a spoon or fingers to get the last bit of flavor from the ginger and mint
Step 3
Stir the lemon juice and sugar into the strained liquid
Add the fresh mint sprigs, close with a lid and shake vigorously for 10 seconds
Refrigerate for 7 days, again shaking the jar every day
After 7 days, the shrub is ready to use and will last up to 4 months in the refrigerator
Step 4
Mix 2 Tbsp of shrub with about 6 oz of sparkling water. Add a few ice cubes if desired. Enjoy (adjust the proportions of the shrub to sparkling water to your liking after a sip)