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
I’m obsessed. I wanted a shrub for delicious and interesting mocktails and this is SO good. I cut the sugar to 2/3 C based on another review and the sugar level is perfect (I don’t like sweet drinks). I also used the stand mixer to “muddle” as others suggested and it worked pretty well but i think next time I need to crush the peppercorns myself a little because I’m not getting a lot of pepper flavor which I wanted. I also used rosemary instead of thyme because I have a huge rosemary bush. Even with wanting a little more pepper flavor, this is truly delicious and so refreshing. Will definitely make it again. (I also think this would taste great with gin too but I specifically wanted for a mocktail option)
Wow! This is delicious! Let the sugar, peels, etc, macerate overnight, added the juice this morning and had the no AB French 75 for breakfast. Very sophisticated, intriguing flavor, a winner as a both a mocktail and a lovely libation. Can't wait to try it with Champagne later today.
Used Kitchen aid mixer with paddle to muddle but I had to cut up with scissors the peels and thyme or the paddle couldn’t turn. Lemon juicer attachment on same mixer saved so much time esp. when doubling the recipe. Then juiced a few extra lemons to have juice in reserve for mixing the French 75 later.