Sweet Bay-Peppercorn Shrub
Published January 20, 2022
Jenny Huang for The New York Times. Food Stylist: Susie Theodorou; Prop Stylist: Paige Hicks.
- Total Time
- 15 minutes, plus at least 6 hours’ resting
- Rating
- Comments
- Read comments
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Ingredients
5 medium lemons, peeled and fruit reserved
1 small grapefruit, peeled and fruit reserved
1 ¼ cups granulated sugar
1 ½ teaspoons whole black peppercorns, crushed
1 teaspoon flaky sea salt
3 sprigs fresh thyme
3 cloves, crushed
2 bay leaves
Nutritional analysis per serving
78 grams carbs; 293 calories; 4 grams fiber; 474 milligrams sodium; 2 grams protein; 68 grams sugar
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.
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Preparation
- 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
Comments
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.
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?
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
@Amanda I'm going to try it with some orange peel as well because grapefruit interferes with my medication. Watch out people with blood thinners, thyroid problems, antidepressants, etc
This is delicious! DO use less sugar & use more of the aromatics to enhance the spices flavor or it's a bit overwhelmed by the grapefruit.Kept some of the peels and added them back in to the syrup/shrub to use as an edible garnish. I mix with bubbly water and lots of little round ice spheres for an N/A drink. Doing a "Dry Home" challenge, which means I try not to drink at home anymore, unless I have guests over for a dinner party This satisfies that after work ritual.
Baller tip to whomever suggested using the stand mixer to muddle the peels and sugar. So much more efficient, came out excellent!