Sweet Bay-Peppercorn Shrub

By Rebekah Peppler

Published January 20, 2022

  • Jenny Huang for The New York Times. Food Stylist: Susie Theodorou; Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
15 minutes, plus at least 6 hours’ resting
Rating
5(1,114)
Comments
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This citrus-based shrub, in which lemon and grapefruit peels are muddled with sugar, black peppercorns, thyme, cloves and bay leaves before being combined with citrus juice, acts as a lightly spiced base for any drink — whether you’re adding alcohol or not. Use it in a No-ABV French 75 or simply pour an ounce or so over ice and top with sparkling water or tonic. Or try it in a low-A.B.V. French 75, or in lieu of simple syrup in a classic French 75.

Featured in: A French 75 for Everyone

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Ingredients

Yield:2 cups

  • 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

Ingredient Substitution Guide
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

  1. Step 1

    Place the citrus peels in a medium bowl or a large jar. Add the sugar, peppercorns, salt, thyme, cloves and bay leaves.

  2. 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.

  3. 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.

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Ratings

5 out of 5
1,114 user ratings
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Comments

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.

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?

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

Linda

Just made this for the 4th of July weekend- SO GOOD! Made exactly as stated in recipe

Judy

I love this recipe! Every time I make it I wonder if I can use the peels for something, so I just made the Old Fashioned Shortbread recipe using the peels and the cookies were delicious!

R. van Bronkhorst

@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

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